Maque Choux Soup

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Hello and welcome to my dining room where I present the next course of the Progressive Eats – This is the e – version of Progressive Dinners of yore.  Carefully planned and brought to fruition  by Barb at Creative-Culinary.   As in the days past, when people would get together for a meal and move from home to home for different courses; we are getting together  to throw a virtual progressive dinner party and invite our readers to come join us in this fun event.  The only difference is, you will be moving home to home in different cities!  To kick off the party, Lana at Never Enough Thyme is hosting the  “Summer in the South”.  Let’s get to know rest of the party people!

Main Course
Never Enough Thyme – Creole Style Smothered Chicken
The Heritage Cook – Old Bay Shrimp Boil Skewers
Stetted – Fried Green Tomatoes with Smoked Tomato Basil Aioli
Savvy Eats – Jalapeno Cornbread + How to Store Cornbread

Life’s a Feast – Shrimp, Grilled Peach and Quinoa Salad
Spiceroots – Maque Choux Soup
Creative Culinary – Bacon and Caramelized Onion Creamed Corn
Pastry Chef Online – Spicy Succotash
Healthy. Delicious. – Watermelon Lemonade
Barbara Bakes – Key Lime Pound Cake
That Skinny Chick Can Bake – Banana Cream Cheesecake Pie

Maque Choux Soup

Maque Choux is a traditional Louisiana dish said to have been passed down by the Native Americans. Though Maque choux is great as a side dish, the Maque choux soup is perfect for the days when there is a slight nip in the air. As with all traditional dishes, the dish seems to have been created to use up all the seasonal produce in summer, corn being the main one.

The key to making a good Maque Choux is to use fresh corn, the freshest you can get.  It makes a world of difference to the depth of flavor in the soup since fresh corn is naturally sweet.


Since  cooking  Southern Cuisine is an unchartered area for me I relied on various internet searches to find out more about my chosen dish – The Maque choux Soup. I was intrigued by the name, which incidentally is pronounced as “Mock shoe” . It is said that the dish is a result of  fusion between cuisines of the Acadian French (Cajuns), and Native Americans. (source :- WiseGeek )

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Maque Choux Soup

Servings 4


  • 3 fresh corn ears kernels scraped
  • 1 medium-size orange bell pepper chopped
  • 1 tbs cornstarch
  • 1/2 tsp cayenne pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup yogurt/ sour cream room temperature
  • 2-3 cups of Vegetable broth
  • Suggestions for toppings - cooked bacon fresh flat-leaf parsley leaves, Cilantro leaves, fresh lime juice, charred corn kernels


  1. Stir together the corn kernels and peppers.
  2. Place a large cast-iron skillet over medium-high heat until hot. Add half of corn mixture and stir.
  3. Cook until the vegetables begin to char. Transfer mixture to a medium saucepan.
  4. Add remaining corn mixture to skillet; cook, stirring constantly, until vegetables begin to char. Stir in cumin and coriander and cook until fragrant.
  5. Now add 1 cup broth to corn mixture in saucepan, and process with a handheld blender until smooth.
  6. Add in the remaining corn mixture and 1- 2 Cups of broth to saucepan; bring to a slow simmer over medium heat. Add salt and cayenne and let it simmer for at least 5 minutes.
  7. Whisk the yogurt and add it in. Be sure to first temper the yogurt a bit by placing it in a heat proof dish and adding some hot soup to it and mix. This will make the yogurt less like to split when added to the soup. Alternately, add the sour cream or yogurt on top when serving.
  8. Add cornstarch to some water and add the mixture to soup. Simmer, stirring occasionally, 2-3 minutes or until thickened.

Recipe Notes

Recipe Adapted from :- Southern Living

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Comments 18

  1. I am right there with you, Mary. I made my first cake with real Salmon leftovers a cupole weeks ago because I only had enough for a salmon burger, and believe it or not, my kitties will not touch people food.I will never use canned again. Mine were plain but these sound really tasty and not dry at all.

  2. Perfect timing for this soup — we’re getting great local corn. I’ve had this soup before, but never made it. Such a great recipe — so much flavor. This is wonderful — thanks.

  3. For someone who is new, you have done an incredible job Anshie, it looks mouthwatering. I’m so so impressed. But then everything you do is invariably impressive.Too bad you are so far.

    1. Thanks for your reply. It does go to the website but you get a 1″ column in the middle and one can’t see it all. This is on devices not the PC. I have to log on to my comp to see your recipes. This is just to draw your attention to it. Does not happen elsewhere

  4. Love the sweetness of fresh corn. This looks fabulous, and I’m definitely bookmarking it for those weeks when corn is still in season but fall weather is starting to set in!

  5. Oh, man, does your soup look irresistible!!! I’m so glad that we’re at the peak of Indiana sweet corn season as I need to add this to our menu ASAP!

  6. I love that you’ve turned a side dish into a soup–and such a silky/gorgeous one, too. My mom occasionally made maque choux, I think because it sounds exotic and is, of course, delicious! So happy to be sharing a progressive dinner with you!

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