Cajun Corn Soup

Ingredients

• 2 tablespoons oil
• 2 tablespoons flour
• 2 cups vegetable stock

• 2 (15 ounce) cans creamed corn

• 1 (16 ounce) bag frozen corn kernels

• 1 (16 ounce) bag French style green beans

• 1 (28 ounce) can small white potatoes

• 1 (28 ounce) can ro-tel Mexican tomatoes
• 1 green bell pepper
• 1 medium onion
• 1/2 cup diced celery
• 1 tablespoon cajun seasoning
• worcestershire sauce

Directions

1. 1

   Make a roux in a large soup pot. First make a roux in a large soup pot. The easiest way is to warm the oil first over a medium-low flame, then slowly stir in the flour. (I usually cover about 1/2-2/3 of the bottom of the pan with oil.) As the oil heats and expands, it's easier incorporate the flour into the roux. Cook over a medium-low flame, stirring often, until the roux is a dark caramel color. (Think the color of say, a Caramello.) The consistency should be fairly smooth, although don't worry if the roux gets a little thick.

2. 2

   When the roux is brown, add the Holy Trinity (bell pepper, onion, celery). Cook until onions are transparent.

3. 3

   Add the frozen corn, Ro-Tel tomatoes, and seasoning to taste. (At this point, don't over-season; you can always add more). Saute the veggies until the mixture softens.

4. 4

   Add the canned corn, green beans, potatoes, veggie stock, Worcestershire sauce, and season to taste.

5. 5

   Let the soup simmer for at least 20 minutes on low heat.