Autumn Sausage Corn Soup
I cook this frequently throughout the year, but my family especially loves it on cold nights. Cayenne pepper, sausage and ham lend to tis fabulous Cajun flavor. —Belinda Desselle, Westlake, Louisiana
- Preparing Time: 45 minutes
- Total Time: 1 hour and 45 minutes
- Served Person: 11
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
dairy free
- 1/8 teaspoon cayenne pepper
- 1/4 cup all-purpose flour
- 3 green onions chopped
- 6 ounces tomato paste
- 1/2 cup onion chopped
- 1/4 cup canola oil
- 1/2 cup green pepper chopped
- 14-1/2 ounces diced tomatoes undrained
- hot pepper sauce to taste
- 16 ounces frozen corn
- 3-1/2 cups water
- 3/4 pound fully cooked johnsonvilleâ® smoked sausage sliced
- 1-1/2 cups fully cooked ham cubed
- 1 cup fresh tomatoes chopped
- 1/4 teaspoon salt optional
- Carbohydrate 51.5767705912946 g
- Cholesterol 0 mg
- Fat 5.95708541686739 g
- Fiber 8.63483401158001 g
- Protein 6.76092486285563 g
- Saturated Fat 0.619574914858174 g
- Serving Size 1 1 Serving (515g)
- Sodium 69.947012202417 mg
- Sugar 42.9419365797146 g
- Trans Fat 0.245155656473665 g
- Calories 267 calories
In a large skillet, cook and stir sausage over medium-high heat until browned; drain well and set aside. In a Dutch oven or soup kettle, cook and stir the flour in oil over medium heat for 5 minutes or until golden brown. Add the onion, green pepper and green onions; saute until tender. Stir in the water, corn, ham, tomatoes, fresh tomatoes, tomato paste, salt, if desired, cayenne, hot pepper sauce and sausage. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
