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New Orleans Corn Bisque with Smoked Sausage

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Cuisine:
Courses:
Difficulty: Beginner
Servings: 8
Calories: 360
Best Season: Fall, Winter
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
  • 16 oz. Hillshire Farm smoked sausage
  • 1 medium Onion, chopped
  • 1/4 Cups Butter or margarine
  • 1/4 Cups All-purpose flour
  • 1/2 tsp. Salt
  • 1/8 tsp. Ground black pepper
  • 15.25 oz. can Whole kernel corn, drained
  • 4 Cups Milk
  • 2 Cups Potatoes, cubed, cooked and drained
  • Shredded cheddar cheese, optional
Instructions
  1. 1
    Cut the smoked sausage into ½-inch cubes.
  2. 2
    Melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring, until tender.
  3. 3
    Add the flour, salt, and pepper. Cook, stirring constantly, for 1 minute.
  4. 4
    Add the milk. Increase the heat to medium-high and bring to a boil, stirring constantly. Boil and stir for 1 minute.
  5. 5
    Add the corn and sausage. Return the mixture to a boil.
  6. 6
    Reduce the heat to medium-low and simmer for 10 minutes.
  7. 7
    Stir in the cooked potatoes and heat through.
  8. 8
    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.

Keywords: ew Orleans corn bisque recipe, smoked sausage corn soup, Hillshire Farm sausage soup, Cajun corn chowder, easy Louisiana bisque, creamy corn potato soup
Read it online: https://thefamilyrecipebook.com/recipe/new-orleans-corn-bisque-with-smoked-sausage/