This hearty dish is easy and flavorful. Canned cream-style corn slightly thickens the soup, while frozen corn kernels save preparation time. Canned diced tomatoes with green chiles have a twofold advantage: The tomatoes are already cut, and they add heat to the soup without the cook having to handle a fresh chile.
Delicious! It is quite spicy, though. If you don't like a lot of spice, then use a can of chopped tomatoes and maybe a small can of mild green chilies. I used a regular yellow onion and a baking potato and a red potato.
This was an excellent spring time soup with a few minor changes only because of what I had on hand. I used the leftover corn (3 cobs) and red skinned potatoes I had from doing a shrimp and crawfish boil the previous day - this also gave it a cajun spice since that's what I'd used in the boil. I added a can of diced tomatoes because i thought it was too thick and could use a bit more liquid, and lastly used only 1/2 lb of shrimp, cut in half. It wasn't lacking shrimp (even according to my carnivore DH) but I think next time I would use a full pound. Personally, I thiknk fresh corn really made the difference. The frozen or canned stuff just gets mushy and doesn't have nearly as much flavor.
this was good but too spicy for me. I would use diced tomatoes and add a can of chopped chilis according to taste. but otherwise very good. I will make again with changes.
