corn soup

I make this in my 7.25 qt Le Creuset Dutch Oven and it fills it. If you use rotisserie chicken instead of chicken thighs, add the chicken in the last 20 minutes of cooking.

ingredients

• 2 lb. frozen white corn

• 2 lb. smoked sausage, sliced into ½ in thick rounds

• 2 lb. boneless skinless chicken thighs, cut into 1 inch pieces

  • can use 2 deboned rotisserie chickens instead

• 6oz can of tomato paste

• 8oz can of tomato sauce

• 4-6 cups water (start with 4, add more if soup is too thick)

• 16oz can petite diced tomatoes (or rotel)

• 1 medium yellow onion

• ¼ - ½ tbsp of sugar to taste (to cut the acid, it shouldn’t add sweetness)

• 2 cloves garlic

• 2 tbsp salted butter (I use Kerrygold)

• Seasonings:

  • 1 tbsp. black pepper, ½ tbsp. white pepper, 1 tsp. sea salt, Cajun seasoning of choice (I always use a salt free one), a bay leaf, ¼ tsp smoked paprika, 2 tsp. thyme, 2 tsp. oregano

instructions

1. Melt 2 tbsp butter over medium heat. Add onion and cook until soft & translucent, 3-5 minutes.

2. Add garlic once onion is soft, sauté until fragrant, 1-2 minutes.

3. Lower fire to medium-low and add frozen corn. Cook down uncovered, until it starts to get soft, about 10-15 min.

4. Add sausage, cook another 10 min, uncovered.

5. Add water, petite diced tomatoes, seasonings, chicken, and tomato paste. Bring to low boil.

6. Once soup has reduced a bit and chicken is cooked through, add sugar, starting with ¼ tbsp. Stir well and taste to make sure it has cut the acid without adding sweetness. Add more if needed.

7. Cook for about 30 min, or until chicken is soft and pulls apart easily.

   Serve over rice