CAJUN POTATO & CORN SOUP

Cajun Potato & Corn Soup image

Provided by S I

Time 1h20m

Number Of Ingredients 19

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4 slices thick cut bacon, diced
1/2 yellow or white onion, chopped
4 clove garlic, minced
4 c water
1 (6 oz) can tomato paste
1 Tbsp salt
1 Tbsp granulated sugar
1 tsp fresh ground black pepper
1/4 tsp ground cayenne pepper
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
2 c fresh corn kernels -or- 1 (12 oz) bag frozen sweet corn
3 c potatoes, peeled, medium diced & parboiled
7 oz grilled andouille sausage or hot links of choice, diced (about 2 links)
2 c diced/chopped cooked ham
2 bunch fresh kale, roughly chopped
1/2 lb shrimp, peeled, deveined, grilled (cut in 1/2)
*VARIATION INGREDIENTS
2 grilled & diced chicken breasts (sub for the ham), cod fish, scallops (sub for the shrimp), sliced hot links (sub for the andouille)

Steps:

1. In a large skillet, over medium-low heat, render the bacon. Drain the bacon, leaving 1 T. of fat in the skillet. Add the onion and garlic and saute for 3 to 5 minutes.
2. In a large Dutch oven or saucepan, combine the water, tomato paste, salt, sugar, black pepper, cayenne pepper, both bell peppers, onion, garlic, bacon and corn*; bring to a boil over medium-high heat. Reduce the heat to medium-low and allow to simmer for 40 minutes. * If using frozen corn, do not add it at this time. Add it with the potatoes.
3. Add the potatoes, andouille, kale and ham to the soup; simmer for 10 minutes. Add the shrimp; simmer for 5 minutes more.