Soup Maque Choux
Cuisine: Cajun & Southern
  • 4 ears of corn
  • 2 rashers of bacon
  • 2 tablespoons butter
  • 2 tablespoons flour
  • ½ cup onion, diced
  • ½ cup green bell pepper, diced
  • ½ cup red bell pepper, diced
  • 4 cups chicken broth (canned or homemade, if canned, use 2 cans)
  • 2 inch piece of thyme or ½ tsp. dried
  • salt & cayenne pepper to taste
  • several gratings of nutmeg
  • 1 bay leaf
  • 1 cup diced tomatoes for garnishing
  1. Soak the partially shucked corn in water and place in a 350 oven for 20 minutes.
  2. While the corn is cooking cut the bacon into small pieces, place in a pot over medium heat and fry until brown.
  3. Remove bacon with a slotted spoon and add butter then stir in onion and bell pepper.
  4. Add flour & cook for a minute then gradually add chicken broth.
  5. When the corn is cooked cut the kernels off of 2 ears.
  6. Put one can (2 cups) of chicken broth into a blender, add the corn and puree.
  7. Put a strainer over the soup pot and add. Discard the contents of the strainer.
  8. Add the remaining two cups of broth and cut corn, season to taste, cover and let simmer on low for 20 to 30 minutes.
  9. Garnish with diced tomato and serve.
If you have some bird's eye peppers feel free to slice one and drop in the pot.
Recipe by The FrangloSaxon Cooks at