Cajun Corn Soup

• 2 tablespoons oil
• 2 tablespoons flour
• 2 cups vegetable stock
• 2 (15 ounce) cans creamed corn
• 1 (16 ounce) bag frozen corn kernels
• 1 (16 ounce) bag French style green beans
• 1 (28 ounce) can small white potatoes
• 1 (28 ounce) canro-tel Mexican tomatoes
• 1 green bell pepper
• 1 medium onion
• 12 cup diced celery
• 1 tablespoon cajun seasoning
• Worcestershire sauce

1. Make a roux in a large soup pot.
2. First make a roux in a large soup pot.
3. The easiest way is to warm the oil first over a medium-low flame, then slowly stir in the flour.
4. (I usually cover about 1/2-2/3 of the bottom of the pan with oil.)
5. As the oil heats and expands, it's easier incorporate the flour into the roux.
6. Cook over a medium-low flame, stirring often, until the roux is a dark caramel color.
7. (Think the color of say, a Caramello.)
8. The consistency should be fairly smooth, although don't worry if the roux gets a little thick.
9. When the roux is brown, add the Holy Trinity (bell pepper, onion, celery).
10. Cook until onions are transparent.
11. Add the frozen corn, Ro-Tel tomatoes, and seasoning to taste.
12. (At this point, don't over-season; you can always add more).
13. Saute the veggies until the mixture softens.
14. Add the canned corn, green beans, potatoes, veggie stock, Worcestershire sauce, and season to taste.
15. Let the soup simmer for at least 20 minutes on low heat.

oil, flour, vegetable stock, corn, corn kernels, french style green beans, white potatoes, canro, green bell pepper, onion, celery, cajun seasoning, worcestershire sauce

Taken from www.food.com/recipe/cajun-corn-soup-185332 (may not work)