Cajun-Style Corn Soup
Letting this soup simmer for an hour creates a thick, rich soup, perfect for a cold day. It's well worth the wait!
Find this recipe and more in The New Soul Food Cookbook for People with Diabetes. To order directly from the American Diabetes Association, click here.
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- Prep time
- 30 min
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- Cook time
- 1 hr 20 min
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- Servings
- 12 Servings
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- Serving size
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1 cup
Ingredients
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canola oil
- 1 tbsp
- 1 tbsp
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onion(s) (chopped)
- 1 1/2 cup
- 1 1/2 cup
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green onions (sliced)
- 5 stalks
- 5 stalks
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green bell pepper (chopped)
- 1 cup
- 1 cup
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garlic (chopped)
- 2 clove
- 2 clove
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all-purpose flour
- 1/2 cup
- 1/2 cup
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water
- 5 cup
- 5 cup
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boneless, skinless chicken thighs (chopped)
- 4
- 4
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canned diced tomatoes
- 1 (14.5 oz) can
- 1 (14.5 oz) can
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fresh tomatoes (chopped)
- 2 cup
- 2 cup
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no-salt-added tomato paste
- 6 oz
- 170 g
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salt
- 1/8 tsp
- 1/8 tsp
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black pepper
- 1/8 tsp
- 1/8 tsp
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reduced fat turkey sausage crumbles, such as Jimmy Dean (cooked)
- 12 oz
- 340 g
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frozen corn
- 32 oz
- 907 g
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lean cooked ham (chopped)
- 4 oz
- 113 g
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Directions
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Heat the oil in a large soup pot and saute the onion, green onion, bell pepper, and garlic until tender. Add the flour and cook, stirring constantly, until bubbly.
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Add the water, chicken, diced tomatoes and juice, fresh tomatoes, tomato paste, salt, and pepper.
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Add the sausage to the soup pot, along with the corn and ham. Bring to a boil, stirring frequently.
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Reduce the heat to low and simmer, uncovered, for 1 hour, stirring occasionally.