sharing our sisterly love of good eats
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!
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)
Cut sausage into 1/2 inch cubes.
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.
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.
Reduce heat to medium-low and simmer 10 minutes. Stir in potatoes; heat through.
Top each serving with parsley and cheese, if desired.
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