Monday, June 21, 2010

New Orleans Corn Bisque with Smoked Sausage

This is now one of my favorite ways to use the smoked sausage I find on sale.  It's a real comfort food, but can be spiced up by using kielbasa and a bit more pepper. Found on  It is also fabulous served with corn bread!

Serves: 6


  • 1 (16 ounce) package Hillshire Farm® Smoked Sausage
  • 1 medium onion, chopped
  • 1/4 cup butter or margarine
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 (15.25 ounce) can whole kernel corn, drained
  • 4 cups milk
  • 2 cups cubed potatoes, cooked, drained
  • Chopped parsley (optional)
  • Shredded Cheddar cheese (optional)


  1. Cut sausage into 1/2 inch cubes.
  2. Melt butter in large saucepan over medium heat. Add onion; cook and stir until tender. Add flour, salt and pepper; cook, stirring constantly for 1 minute.
  3. Add milk. Increase heat to medium-high and bring to a boil, stirring constantly. Boil and stir 1 minute. Add corn and sausage; return to a boil.
  4. Reduce heat to medium-low and simmer 10 minutes. Stir in potatoes; heat through.
  5. Top each serving with parsley and cheese, if desired.

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