New Orleans Corn Bisque With Smoked Sausage
The gulf fish amandine was lovely.
Recipe Summary New Orleans Corn Bisque With Smoked Sausage
This creamy corn bisque with smoked sausage is a quick way to warm up on a chilly week night.
Ingredients | Cajun Redfish New Orleans1 (16 ounce) package Hillshire Farm® Smoked Sausage1 medium onion, chopped¼ cup butter or margarine¼ cup all-purpose flour½ teaspoon salt⅛ teaspoon ground black pepper1 (15.25 ounce) can whole kernel corn, drained4 cups milk2 cups cubed potatoes, cooked, drained1 tablespoon Chopped parsley1 tablespoon Shredded Cheddar cheeseDirectionsCut 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.Tip: Any Hillshire Farm Smoked Sausage product can be used in this recipe.Info | Cajun Redfish New Orleansprep: 10 mins cook: 25 mins total: 35 mins Servings: 8 Yield: 8 1-cup servings
TAG : New Orleans Corn Bisque With Smoked SausageTrusted Brands: Recipes and Tips, Hillshire Farm®,
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