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 sweet delicious 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 y’all are thinking it’s kinda hot outside for soup, isn’t it? 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 sweet delicious corn on the cob the recipe calls for. This soup is literally a corn and potato lovers dream.
A few months back, I did a blog post for my Southern Milk and Honey Corn on The Cob 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 is one of the best corn on the cob recipes you will make this season; made with delicious Florida sweet corn, simmered slowly 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 wonderful Southern recipe that so many have requested time and time again via emails, blog posts, twitter, Facebook, and Pinterest and see if it’s al 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
- 4 tablespoon of real unsalted butter
- 1 large sweet onion chopped
- 1/2 of a cup diced celery
- 5 mini sweet peppers or 1/2 of a cup diced sweet bell pepper
- 1 pound of smoked sausage sliced in rounds
- 6 russet potatoes cut into bite size slices
- 5 cups of the Southern Milk and Honey Corn on The Cob cooking liquid
- 4 ears of the Southern Milk and Honey Corn on The Cob
- 1 and 1/2 teaspoon of Cajun seasoning
- 1 teaspoon of fresh thyme leaves
- kosher salt to own taste
- freshly ground pepper to own taste
- 1/4 of a cup finely chopped parsley
- 4 tablespoons of all-purpose flour
- 1 and 1/2 cups of warm whole milk
- 1/2 of a cup of 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 till 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 4 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 till thick and creamy; careful not to let bubble.
- Once done add milk and flour mixture to the Dutch oven, cook till 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.
© Heidy L. McCallum and The McCallum’s Shamrock Patch,2016- 2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.