New Orleans Corn Bisque with Smoked Sausage
Description
A creamy, hearty corn bisque built on a classic butter-flour roux — sautéed onion, smoked sausage, sweet corn, and cooked potatoes simmered in milk until thick and comforting. Topped with shredded cheddar for an extra layer of richness. A satisfying one-pot Louisiana-style soup.
Ingredients
Instructions
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Cut the smoked sausage into ½-inch cubes.
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Melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring, until tender.
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Add the flour, salt, and pepper. Cook, stirring constantly, for 1 minute.
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Add the milk. Increase the heat to medium-high and bring to a boil, stirring constantly. Boil and stir for 1 minute.
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Add the corn and sausage. Return the mixture to a boil.
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Reduce the heat to medium-low and simmer for 10 minutes.
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Stir in the cooked potatoes and heat through.
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Top each serving with shredded cheddar cheese, if desired.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 360kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 10g50%
- Cholesterol 55mg19%
- Sodium 780mg33%
- Total Carbohydrate 30g10%
- Dietary Fiber 2g8%
- Sugars 8g
- Protein 15g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Cook the potatoes first since they take the longest — boil or roast them while you prep everything else so they're ready to stir in at the end.
For extra richness, swap 1 cup of the milk for heavy whipping cream. Sautéing the sausage separately (or roasting it in the oven while the potatoes cook) gets it done a bit quicker too.
