Cajun Corn Soup
Warm up your taste buds with this hearty and flavorful Cajun Corn Soup, a vibrant bowl of Southwestern comfort with a spicy kick. Brimming with tender vegetables like red bell pepper, celery, and onion, and infused with the bold flavors of smoked paprika, ground cumin, and Cajun seasoning, this creamy soup strikes the perfect balance between smoky and savory. The addition of russet potato and sweet corn kernels makes it satisfyingly hearty, while a splash of heavy cream lends a luscious, velvety texture. Topped with fresh parsley, sliced green onions, and a tempting drizzle of hot sauce for those who like it fiery, this quick-to-make soup is perfect for busy weeknights or casual gatherings. Whether you use chicken broth or go vegetarian with vegetable broth, this one-pot wonder will be your go-to for soul-warming meals.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 stalks celery stalks, diced
- 1 large red bell pepper, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1.5 teaspoons Cajun seasoning
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 medium russet potato, peeled and diced
- 3 cups frozen or fresh corn kernels
- 1 cup heavy cream
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 stalks green onions, sliced thinly
- 2 tablespoons fresh parsley, chopped
- hot sauce (optional, for serving)
Instructions
Melt the butter and olive oil in a large pot over medium heat.
Add the diced onion, celery, and red bell pepper. Sauté for 5–7 minutes until softened.
Stir in the minced garlic, smoked paprika, cumin, dried thyme, and Cajun seasoning. Cook for 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste.
Slowly pour in the chicken or vegetable broth, stirring constantly to avoid lumps.
Add the diced potato and bring the mixture to a boil. Reduce the heat and simmer for 10 minutes, or until the potato is tender.
Stir in the corn kernels and cook for an additional 5 minutes.
Reduce the heat to low and stir in the heavy cream. Season with salt and black pepper to taste.
Simmer for a final 2–3 minutes, ensuring the soup is heated through but not boiling.
Ladle the soup into bowls and garnish with sliced green onions and chopped parsley.
Serve hot with a dash of hot sauce on top, if desired.
Nutrition Facts
Calories |
497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 1216 mg | 53% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 10.7 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 861 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
