Creole Okra Corn Soup

Okra Corn Soup from
Just when I think winter has finally gone away we get snow and frozen rain again. It’s March in North Carolina and it’s just not supposed to be like this! It was 70 degrees over the weekend and 12 degrees this past Monday night. I have a suspicion that these crazy ups and downs are why all my friends and family are getting sick.

Cheryl has had a rough night of it and I just hope she feels a little better in the morning. I wasn’t feeling very good myself yesterday morning – and when I don’t feel good I want soup. Really almost any kind of soup will do, but homemade is always best.

Okra Corn Soup from

You have an option to cook this soup on the stove for a fairly quick and easy dinner – or you can just throw everything in the slow cooker and let it cook all day while you are out at work.

Make it Easy Tip: If you aren’t feeling well  just leave the onions out so you don’t have to stand in front of the stove at all – just throw the rest in the slow cooker and go back to bed. You can even cook it on high for 4 hours if you make it when you wander to the fridge to get some water before you go back to bed!


Creole Okra Corn Soup

Prep time: 

Cook time: 

Total time: 

Serves: 6

gluten-free, soy-free, oil-free option
  • 2 tablespoons olive oil (*or use broth to make oil-free)
  • ½ medium onion, minced
  • ½ medium green pepper, minced
  • 3 cloves garlic, minced
  • 3 cups vegetable broth (or water with 2 veggie bouillon cubes)
  • 1 (16 oz/454 g) bag frozen sliced okra
  • 2 cups (11 oz/ 328 g) frozen corn kernels
  • 1 (28 oz/794 g) can of crushed tomatoes (fire roasted or plain)
  • 1 ½ teaspoon smoked paprika (or plain paprika plus a few drops of liquid smoke)
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1 teaspoon marjoram
  • ¼ to ½ teaspoon of ground cayenne pepper (depending on your love of heat)
  • salt and pepper, to taste
  1. Stove-top variation:
  2. Heat oil over medium heat and add in the onion once it’s hot.
  3. Sauté until the onions become translucent, about 5 minutes.
  4. Add green pepper and garlic then sauté 3 minutes more.
  5. Stir in the broth, okra, corn, tomatoes and all spices except for the salt and pepper.
  6. Simmer for 20 to 30 minutes over medium heat until the corn and okra are tender.
  7. Before serving add salt and pepper to taste.
  8. Slow cooker variation:
  9. Heat oil over medium heat and add in the onion once it’s hot.
  10. Sauté until the onions become translucent, about 5 minutes.
  11. Add the sautéed onions and everything else except do the salt and black pepper and cook on low for 7 to 10 hours.
  12. Before serving add salt and pepper to taste.


  1. says

    Hi, Kathy-

    I live in Iceland where, strangely, it is a lot easier to get fresh okra (at the Thai market) than it is to find frozen okra. This recipe looks delicious, but I am wondering about how to adjust it for fresh okra, as that tends to ooze in not entirely appealing ways when heated. Any suggestions for fresh okra in the slow cooker?


    • Kathy Hester says

      I would use fresh okra if it were in season here. While okra can get slimy I like the way it thickens soup and stews.

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