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Categories:
oil flour vegetable stock corn corn kernels French style green beans white potatoes canro green bell pepper onion celery Cajun seasoning Worcestershire sauce
Viewed: 58 - Published at: 5 years agoIngredients
- 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) canro-tel Mexican tomatoes
- 1 green bell pepper
- 1 medium onion
- 12 cup diced celery
- 1 tablespoon cajun seasoning
- Worcestershire sauce
Method
- 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.
- When the roux is brown, add the Holy Trinity (bell pepper, onion, celery).
- Cook until onions are transparent.
- 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.
- Add the canned corn, green beans, potatoes, veggie stock, Worcestershire sauce, and season to taste.
- Let the soup simmer for at least 20 minutes on low heat.
