Southern-Style Corn and Potato Soup is the perfect soup that’s an exception to the rule during the summer months. Creamy, thick, and delicious are some of the keywords that come to mind when eating this Southern-Style Corn and Potato Soup. Made with leftover fresh sweet corn on the cob, sliced russet potatoes, bite-size smoked sausage slices, chopped sweet red mini peppers, celery, heavy cream, garden-fresh herbs, and Cajun seasoning.
My mama has always taught us, waste not, wants not, and this recipe is a perfect example of not wasting valuable ingredients. The liquids off of that delicious sweet corn are alone are like liquid gold in this recipe for Southern-Style Corn and Potato Soup, the flavor is out of this world.
I know some of all of you are thinking it’s somewhat hot outside for soup. Well, as I said early on, this is an exception to the summer soup rules, as this is the perfect time of year for the delicious sweet corn on the cob the recipe calls for. This soup is a corn and potato lovers’ dream.
A few months back, I did a blog post for my Southern Milk and Honey Corn, and it took Pinterest and Facebook by storm. Its popularity boosts over 23k people on Pinterest alone since the middle of May. In my recipe, I mention using the leftover corn and cooking liquids in my Southern-Style Corn and Potato Soup spurring several recipe requests for my recipe.
Southern Milk and Honey Corn on The Cob are one of the best corn on the cob recipes you will make this season; made with delicious Florida sweet corn, simmered in whole milk, organic honey, unsalted butter, and seasoned to perfection with Cajun spices, kosher salt, and freshly ground peppercorns. So darn good, you won’t even bother with extra butter or salt. The leftover corn and cooking juices are the base ingredients for today’s recipe for Southern-Style Corn and Potato Soup.
So what are we waiting for? Let’s get started on this beautiful Southern recipe that so many have requested time and time again via emails, blog posts, twitter, Facebook, and Pinterest and see if it’s all that it’s been cracked up to be, I don’t think you’ll be one bit disappointed you made it that’s for sure.
Southern-Style Corn and Potato Soup
- Four tablespoons of real unsalted butter
- One large sweet onion chopped
- 1/2 of a cup diced celery
- Five mini sweet peppers or 1/2 of a cup diced sweet bell pepper
- One pound of smoked sausage sliced in rounds
- Six russet potatoes cut into bite-size slices
- Five cups of the Southern Milk and Honey Corn on The Cob cooking liquid
- Four Ears of the Southern Milk and Honey Corn on The Cob
- One and 1/2 teaspoon of Cajun seasoning
- One teaspoon of fresh thyme leaves
- kosher salt to own taste
- freshly ground pepper to own taste
- 1/4 of a cup finely chopped parsley
- Four tablespoons of all-purpose flour
- One and 1/2 cups of warm whole milk
- 1/2 of a cup of heated heavy cream
Southern-Style Corn and Potato Soup is the perfect soup that’s an exception to the rule during the summer months. Creamy, thick, and delicious are some of the keywords that come to mind when eating this Southern-Style Corn and Potato Soup.
- 4 tablespoon Unsalted butter
- 1 large Sweet onion chopped
- 1/2 cup Celery diced
- 5 mini Sweet peppers
- 1 pound Smoked sausage sliced in rounds
- 6 Russet potatoes cut into bite-size slices
- 5 cups Southern Milk and Honey Corn on The Cob cooking liquid
- 4 Ears Southern Milk and Honey Corn on The Cob
- 1 1/2 Cajun seasoning
- 1 teaspoon Fresh thyme leaves
- Kosher salt to own taste
- Freshly ground pepper to own taste
- 1/4 cup Finely chopped parsley
- 4 tablespoons All-purpose flour
- 1 1/2 cups Warm whole milk
- 1/2 cup Warm heavy cream
In a large metal skillet, melt 1 tablespoon of butter or low-medium heat melted, add the chopped sweet onion, diced celery, and diced sweet peppers to the butter and cook until softened. Once done remove from metal skillet and reserve for later use in the soup.
Cook 1 pound of smoked sausage in the metal skillet till heated through, about 10 minutes.
Meanwhile, peel 6 russet potatoes, and slice them into bite-sized pieces.
In a Dutch oven place the sliced or diced potatoes in the 5 cups of cold cooking liquids off the corn, heat the cooking liquids from the Southern Milk and Honey Corn on The Cob on low heat careful not to let the cooking liquids boil.
Remove the kernels from 4 ears of the leftover corn and add to Dutch oven with the cooking liquids and potatoes, then add the softened sweet onions, celery, red bell peppers, Cajun seasoning, kosher salt, freshly ground pepper, and fresh parsley, to the Dutch oven on low-medium heat.
In the same metal skillet on medium heat, melt the remaining 2 tablespoons of butter and add 4 tablespoons of the all-purpose flour, cook 1 to 2 minutes constantly stirring the butter and flour roux to cook off the flour taste, cut the heat under metal skillet to lowest setting.
Slowly added warmed whole milk and cream to the roux and continuously stir the milk and cream with roux until thick and creamy; careful not to let bubble.
Once done add milk and flour mixture to the Dutch oven, cook until potatoes are tender but firm.
If needed add more of the cooking liquids from corn on the cob to thin to your personal liking.
Serve while warm and immediately refrigerate any leftovers.
See links in blog post for info on Southern Milk and Honey Corn on The Cob cooking liquid and corn.
Adapted from Southern Milk and Honey Corn on the Cob
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