French Quarter
Brown, Betsy
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Paul Prudhomme's Corn and Andouille Soup

"Of soup and love, the first is best."
~ Spanish Proverb

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New Orleans, Louisiana
Blakeway, James
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Corn and Andouille Soup
Chef Paul Prudhomme's Louisiana Tastes:
Exciting Flavors from the State That Cooks
by Paul Prudhomme, 2000, William Morrow and Company

Makes 10 cups: 5 main course or 10 appetizer servings

Seasoning Mix:
1 tablespoon plus 1 1/2 teaspoons lightly packed dark brown sugar
2 1/4 teaspoons paprika
1 1/2 teaspoons salt
1 1/4 teaspoons dried basil
3/4 teaspoon garlic powder
3/4 teaspoon dry mustard
3/4 teaspoon onion powder
1/2 teaspoon cayenne
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/4 teaspoon white pepper

3 cups chopped onions, in all
3 cups seeded and chopped green bell peppers, in all
1 pound andouille or your favorite smoked pork sausage, quartered lengthwise. then cut into 1/2-inch pieces
7 cups chicken stock, in all
7 cups fresh corn kernels (from about 6 ears)
2 cups peeled and chopped fresh tomatoes
6 tablespoons all-purpose flour
1 tablespoon minced fresh garlic

Combine the seasoning mix ingredients in a small bowl.
Preheat a heavy 4-quart pot over high heat until very hot, about 3 to 4 minutes. Add 2 cups of the onions, 2 cups of the bell peppers, andouille sausage, and 2 tablespoons of the seasoning mix. Cook, stirring and scraping the bottom of the pot every 3 to 4 minutes, for 20 minutes. During this time you can taste an almost overwhelming sweetness with a mere hint of the andouille's richness. If necessary to prevent burning, add a little of the chicken stock, stir well and scrape the pot bottom and continue cooking.
At the end of the 20 minutes, reduce the heat to low, then add the corn, tomatoes, flour, garlic, the remaining onions and bell peppers, 4 cups stock, and the remaining seasoning mix. At this point the broth is rich and smooth, with well-balanced seasonings and a distinct rich, smoky flavor. Cook, stirring and scraping the pot every 8 to 10 minutes, for 40 minutes. Stir in the remaining stock, increase the heat to high. and bring the soup just to a boil. Reduce the heat to low and simmer for 15 minutes. Remove from the heat and serve immediately.
 

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