Cajun Corn Soup Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Mar. 8, 2008
this soup was just delicious. I made some changes I omitted the leeks and also added a can of navy beans to make it a thicker soup. I chopped up grilled andouille sausage and added a lil thickening of flour and water to make it thick. The soup was fantastic. I will definetly make again.
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Reviewed: Dec. 5, 2007
I really wanted to like this. I thought it was just ok. I only did the second puree using my immersion blender. If I made it again, I would use more black beans and I would add the corn after the puree. The taste of "corn skins" is not pleasant. Also I preferred this with some cheese and sour cream.
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Cooking Level: Expert

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Reviewed: Oct. 3, 2007
Delicious even though I didn't do all the blending steps, since I lack a blender.
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Reviewed: Jul. 21, 2006
Excellent flavour, and very quick to prepare. Next time, I think I'll reserve half of the black beans and add them to the soup whole, just to add a little more texture to the soup. My husband (a very obviously NON-vegetarian) thought there should have been meat in it, but I don't think it needed it.
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Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada
Living In: Winnipeg, Manitoba, Canada

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Reviewed: Jul. 18, 2006
I actually LOST the recipe after I bought the supplies and before I made the soup, so I sort of guessed at what I was supposed to do when and totally wound up skipping the "blend" part. For the chicken broth, I used a ramen noodle seasoning packet (I'm trying to be more thrifty). I added a ton of hot pepper, and it wound up being too hot, so to balance and give a little more flavor, I added a little brown sugar. It was DELICIOUS!
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