Corn and Andouille Soup



Ingredients

Full Recipe Half Recipe
makes 10 cups makes 5 cups
3 cups chopped onions, in all 1 1/2 cups chopped onions, in all
3 cups seeded and chopped green bell peppers, in all 1 1/2 cups seeded and chopped green bell peppers, in all
1 lb andouille or your favorite smoked pork sausage,
quartered lengthwise, then cut into 1/2 inch pieces		 1/2 lb andouille or your favorite smoked pork sausage,
quartered lengthwise, then cut into 1/2 inch pieces
7 cups chicken stock, in all 3 1/2 cups chicken stock, in all
7 cups fresh corn kernels (from about 6 ears) 3 1/2 cups fresh corn kernels (from about 3 ears)
2 cups peeled and chopped fresh tomatoes 1 cups peeled and chopped fresh tomatoes
6 tbsp all-purpose flour 3 tbsp all-purpose flour
1 tbsp minced fresh garlic 1/2 tbsp minced fresh garlic

Seasoning Mix

Full Recipe Half Recipe
1 tbsp plus 1 1/2 tsp lightly packed brown sugar 2 1/4 tsp lightly packed brown sugar
2 1/4 tsp paprika 1 1/8 tsp paprika
1 1/2 tsp salt 3/4 tsp salt
1 1/4 tsp dried basil 1/2 tsp plus a dash of dried basil
3/4 tsp garlic powder 3/8 tsp garlic powder
3/4 tsp dried mustard 3/8 tsp dried mustard
3/4 tsp onion powder 3/8 tsp onion powder
1/2 tsp cayenne 1/4 tsp cayenne
1/2 tsp ground cumin 1/4 tsp ground cumin
1/2 tsp black pepper 1/4 tsp black pepper
1/4 tsp white pepper 1/8 tsp white pepper


1. Combine the seasoning mix ingredients in a small bowl.

2. Preheat a heavy 4-quart pot over high heat until very hot, about 3 to 4 minutes. Add 2 cups of the onions, 2 cups of the bell peppers, the andouille, and 2 tbsp of the seasoning mix. Cook, stirring and scraping the bottom of the pot every 3 to 4 minutes, for 20 minutes. During this time you can taste an almost overwhelming sweetness with a mere hint of the andouille's richness. If necessary to prevent burning during this time, add a little of the stock, stir well, and scrape the pot bottom, then continue cooking. At the end of the 20 minutes reduce the heat to low, then add the corn, tomatoes, flour, garlic, the remaining onion, the remaining bell peppers, 4 cups of the stock, and the remaining seasoning mix. At this point the broth is rich and smooth, with well-balanced seasonings and a distinct rich, smoky flavor. Cook, stirring and scraping the pot every 8 to 10 minutes, for 40 minutes. Stir in the remaining stock, increase the heat to high, and bring the soup just to a boil. Reduce the heat to low and simmer for 15 minutes. Remove from the heat and serve immediately.

Contact Mike Giebner to submit comments on what you did or did not like about my Web Site. Thanks.