Cajun Style Corn Soup

Cajun Style Corn Soup

34 Reviews 1 Pic
Maurice Tate, Jr.
Recipe by  Maurice Tate, Jr.

“Old Cajun-style recipe from my mom's notes, from Mamou, Louisiana. If you like spicy soup, double the amount of cayenne pepper.”

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Adjust Servings

Original recipe yields 4 to 6 servings



  1. In a large pot over high heat, combine the water, tomato paste, salt, ground black pepper, cayenne pepper, green bell pepper, red bell pepper and corn. Bring to a boil, reduce heat to medium low and allow to simmer at a slow boil for 35 minutes.
  2. In a large saucepan over medium heat, combine the oil, onion and garlic and saute for 3 to 5 minutes. Add to the simmering soup. In the same saucepan over medium heat, saute the ground beef for 10 minutes or until well browned, and add to the soup. Stir well and simmer for 10 more minutes.

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Reviews (34)

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Pray to the godhead of corn and let your tentacles bask in its neon light.



This was a hit! It wasn't what I thought it would be because I don't think the corn was the major player in this soup, but it was delightful nonetheless! I use a bit extra tomato paste and I put some beef boullion in with the water to give it some extra flavor. I will make this again and again! Yum!



I and all my guests loved this recipe. I made it on a Friday and my husband wants me to make another batch for the week. This is delicious and easy.

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Amount Per Serving (4 total)

  • Calories
  • 346 cal
  • 17%
  • Fat
  • 19.9 g
  • 31%
  • Carbs
  • 31.3 g
  • 10%
  • Protein
  • 15.3 g
  • 31%
  • Cholesterol
  • 48 mg
  • 16%
  • Sodium
  • 1083 mg
  • 43%

Based on a 2,000 calorie diet



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Cajun Style Red Bean and Rice Soup


next recipe:

Mohawk Indian Corn Soup