New Orleans Corn Bisque with Smoked Sausage
Good soup. You can use any smoked sausage as well. I like to make it with Aidell's chicken apple sausage. To make a little more creamy I have substituted 2 cups milk for half and half.
- Preparing Time: 10 minutes
- Total Time: 25 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- 1/2 teaspoon salt
- 1/4 cup butter
- 1/4 cup all purpose flour
- 1/8 teaspoon black pepper
- 1 medium onion chopped
- 4 cups milk
- 1 16 oz chicken apple sausage 1/2 inch cubes
- 1 15.25 ounce can whole kernel corn drained
- 2 cups potato cubed,cooked,drained
- Carbohydrate 16.2336848772496 g
- Cholesterol 27.2515625295776 mg
- Fat 9.73963439311139 g
- Fiber 1.16635357581791 g
- Protein 5.23530956351429 g
- Saturated Fat 5.90356336231034 g
- Serving Size 1 1 Serving (182g)
- Sodium 91.7422450058712 mg
- Sugar 15.0673313014317 g
- Trans Fat 0.879992715963362 g
- Calories 171 calories
Melt butter in large saucepan over medium heat. Add onion,cook and stir until tender. Add flour,salt, pepper, cook stirring constantly for one minute. Add milk. Increase heat to medium-high and bring to boil, stirring constantly. Boil and stir 1 minute. Add corn and sausage, return to boil. Reduce heat to medium-low and simmer 10 minutes. Stir in potatoes and heat through. Top each serving with parsley and cheese, if desired.
