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.
5cupsSouthern Milk and Honey Corn on The Cob cooking liquidSee below for the link
4EarsCorn on The Cob
1 ½Cajun seasoning
Kosher salt to own taste
pepper to own taste
1 ½cupswhole milkwarm
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, add the smoked sausage, and then 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.