Sausage, Potato & Corn Soup By: David Triche 2 lbs. Smoked Sausage, sliced, then cut into moon shapes 2 lbs. Red Potatoes (or more), cubed 1 (16 oz.) bag frozen Corn 4 (14.5 oz.) cans Chicken Broth 2 (12 oz.) cans Evaporated Milk 2 Onions, chopped 1 Tbsp. Beazells Cajun Seasoning 2 tsp. Garlic Powder 2 tsp. Badia Complete Seasoning 1 1/2 cups shredded Sharp Cheddar Cheese 2 Tbsp. Olive Oil Cornstarch Heat oil in a large pot. Add sausage and fry until just a bit browned. Add onions and saute for 15 minutes. Add chicken broth, diced potatoes, corn, Beazells Cajun Seasoning, garlic powder and Badia complete seasoning. Cook until vegetables are tender. Add evaporated milk and cheese and when soup begins to bubble, add the cornstarch mixture (cornstarch + water) to thicken. I do like mine a bit thick. Add a little of D.A.T. Sauce for some good heat ! Enjoy!
Posted on: Fri, 05 Sep 2014 20:59:33 +0000
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