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.
This creamy corn bisque with smoked sausage is a quick way to warm up on a chilly week night.
If you're watching your carb intake, this is a good recipe to substitute cauliflower for the potatoes. I actually prefer this soup with the cauliflower over the potatoes. To cut the fat/calories, using half (or more) the amount fat free evaporated milk and replacing the other half (or more) with organic chicken broth is really good, too. I do saute a couple cloves of minced garlic in with the onion and I'll shake in a little red pepper flake.Read More
Rating three because without changes this was vary bland even with using conecuh brand sausage that has a wonderful flavor. Followed recipe until end, tasted final product and had to do what other reviewers mentioned, added tony's and other seasonings to give it more flavor.Read More
If you're watching your carb intake, this is a good recipe to substitute cauliflower for the potatoes. I actually prefer this soup with the cauliflower over the potatoes. To cut the fat/calories, using half (or more) the amount fat free evaporated milk and replacing the other half (or more) with organic chicken broth is really good, too. I do saute a couple cloves of minced garlic in with the onion and I'll shake in a little red pepper flake.
Made as is, this is delicious. I didn't cook my potatoes ahead of time, I just threw them in with the sausage and the corn to simmer. I also used skim milk, and it thickened up nicely. Aside from the entire stick of butter or margarine and the entire pound of sausage, this is a pretty healthy meal, you know, not counting these two variables...lol. Next time I'll omit the salt, as the sausage makes it salty enough, and I'll try a reduced fat smoked sausage. With all that said, this is one cheap, delicious meal.
DELICIFABULOSITY! I made this yesterday, and it is now number 1 favorite of my family. I can't believe how much flavor it has, and am glad I doubled it. Being that New Orleans leads the title, I had to add a pinch of crushed red pepper, a dash of cayenne, and a heaping tsp. of Creole seasoning, Tony Chachere's original since my husband brought it home from New Orleans recently. I read reviews and also added 4 cloves of garlic since I doubled, and a 12 ounce bag of jumbo cooked, peeled and deveined shrimp. I threw in uncooked unpeeled potatoes and the frozen shrimp and frozen corn and simmered it for 30 minutes and it was just perfect. This one's a keeper!
Mmmm... I'm eating my second bowl as I type. It's so delicious. Like the prior poster, I added the potatoes, uncooked, in with the sausage and corn. I also added 2 cloves of minced garlic with the onion, and I omitted the salt. Yummy!
i really enjoyed this! i used chorizo sausage, and added some louisiana hot sauce, cayenne and old bay seasoning. added garlic. i used frozen corn instead of canned. i used a cup of colby and sharp cheddar stirred into the soup at the end. i used 1/4 tsp of white pepper instead of black. added thyme, and used dry parsley. used alot more potatoes, did not cook beforehand. let them simmer with the soup until they were soft and falling apart, and then mashed a few. it was so delicious, i made a TON of it and it was all eaten!
This was delicious. I did change it up a bit because it was kind of bland. As suggested by prior reviews I added quite a bit of Tony's. Also I fried the sausage in a pan and used the fat to sautee the onions and make the rue. This eliminated the need for so much butter. I also used more potatoes to make it more filling. Served with warm French bread...it was ummy yummy!!!!
Delicious, I did add my own changes, used canned milk with a little added water, I short on milk, it worked great, frozen sweet white corn, cooked the potatoes as suggested with the Bisque. My husband said he liked it a lot. I used red pepper and we also enjoyed a little hot sauce.
I have never written a review on any of the recipes I have gotten from this sight and I use one alteast everyday. I have to say something about this dish. This recipe was fantastic!! I added 2 cloves of chopped garlic and omitted the potato(only because I didnt have any). I also added 1 tsp of cajun seasoning, other than that I followed the recipe. I could have eaten the entire pot myself. My 12 year old extremely picky daughter liked it also. I will most definately make this again and pass the recipe along to others.
This is a great recipe. I did as others suggested and used frozen corn instead of canned corn. I also used 3/4 tsp of Tony Chachere's Creole Seasoning rather than the salt. I cooked it the first time for a company luncheon and there wasn't a drop left. Huge success.
Very yummy. I fed my family this and they loved it. Especially on this snowy night. This meal was made on a budget and good. I used the suggestion to cook the sausage and use the fat from that to make the rue. We will be making this meal again very soon. Thank you.
Made this last night and it will be a keeper! To reduce fat and calories I used light butter and turkey sausage. I threw the cubed potatoes in raw (peeling left on) and used a 12 oz. bag of frozen sweet corn. It was a little lacking in flavor (probably because I used the turkey sausage instead of smoked sausage) so I added some Tiger Seasoning and fresh ground black pepper. Simmered for about 30 minues and it was perfect on a cool Fall evening!
Hubby took the leftovers to work and was very happy, said it was the best he's ever had. He crumbled corn bread in it to thicken it up after reheating in a microwave. I will make this again and again. Easy and quick to make.
Made this exactly as written and it was a tasty inexpensive weeknight meal. I will definitely make it again!
Because many reviewers thought this was bland, I added about a teaspoon of Cajun seasoning, and 1/4 tsp. of smoked paprika to enhance the smoky flavor of the sausage. We thought it was a very good soup that way.
We were amazed at how delicious this is! And very economical! I just ate some of the leftovers, and they were even better. My 10 year old hates soup (yet eats anything else under the sun) went back for 2nds. Yum!
Rating three because without changes this was vary bland even with using conecuh brand sausage that has a wonderful flavor. Followed recipe until end, tasted final product and had to do what other reviewers mentioned, added tony's and other seasonings to give it more flavor.
We loved this recipe! I used venison sausage in place of the Hillshire Farms sausage and the flavor was amazing! Also added a tsp. of Tony Chachere's cajun seasoning for extra flavor. My family went back for seconds!
My husband loves anything with smoked sausage in it, so this was a hit. I used fresh corn shucked off the cob which added sweetness. We also added 3/4t of Cajun seasoning instead of the salt. Frying up the sausage pieces would have been a nice touch too.
After creating the sauce as the directions state, I put it all in the slow cooker (on High) for 4 hours. I also added a little garlic as others suggested. At the end, I wanted to add some vegetables so I added a few green beans to the mix. Before serving, I added cheddar cheese and hand mixed in. You can't go wrong! We loved it and plan to add it to our slow cooker recipes!
OMG!!! This is the best. I am living with a poor man's kitchen so I had to improvise. I used a combination of green and white chopped onions, Green Giant Corn Nibbletts with Butter Sauce (frozen), Spicy Smoked Sausage Links, and New Potatoes. Other than that I followed the recipe exactly as written. The results were really good. However I think I will saute the sausage first and add more corn.
Very good. the family enjoyed this. I used frozen corn and turkey sausage.
Wow this was good! I made a couple changes...I made a blonde roux with flour and oil first and omitted the butter. I also used half of the milk and used 2 cups of chicken broth in its place. And most importantly...I added lots of cajun spice seasoning and cayenne pepper...it would be very bland without. I give this recipe a 5++ when you add the seasonings! Yum!
This is a delicious dish. I changed it up a little bit by rendering some bacon (about 4 strips) first....frying it until very crisp.....I removed the crisp bacon (and reserved it) and then followed the recipe as it said....instead of sprinkling parsley or cheddar cheese on the finished product I opted to sprinkle the leftover crispy bacon pieces......DELICIOUS
This was really good! I added two cloves of garlic and used turkey kielbasa. I also added a little bit of cajun seasoning. I will be making this again!
Made it yesterday, gone today. I made it with what I had on hand. Leftover shrimp kabobs(shrimp,onions&zucchini). Grilled corn on the cob. Sauted a large onion in butter with fresh garlic and 2 stalks of celery. 2 cups cubed red skin potatoes, raw. 4 cups skim milk. 1 package smoked sausage, fried whole in a little evoo. Just so it gets a little brown mark on it, then sliced. Crushed red pepper flakes to taste. Salt, pepper and a little Emeril "bam", always on hand.After everything was together, added 1 can cream of corn and 1/2 bag frozen corn and leftovers. Brought to a slow roll and let it cooked for a couple of hours low and slow. Really was a delicious bowl of chowder. I will make it again for a up coming house party. I'll see how it goes over. But not a waste of time to do. Excellent base recipe to use and create your own.
Update to my original review. As written, the recipe is indeed very bland, but an excellent base to work with. This is what I did when I revisited it and my family raved about it- I cut the butter to 2 tblsp and cooked my sausage with the onions and added fresh chopped garlic. I also added finely shredded carrots to the mix before adding the flour. Replaced 1cup of milk with chicken broth. Omitted the salt and pepper, seasoned with dried oregano, thyme and basil. and a good healthy shake of Cajun seasoning. Did not precook the potatoes, added them at the same time I added the corn and simmered till it was tenders. Mixed in about a cup of cheddar cheese and served!
I made this as written the first time and it was good. This last time I made it I used half chicken broth and milk. I added chopped celery and carrots to bump up the veggies and added a clove of minced garlic when sauteing the veggies. We liked the additions. I will be making this again.
was very good...was gone in a blink! I used a can of campbells cheddar cheese soup, and no flour or margarine...great recipe
This was really good. It had great flavor and was hearty. I added the sausage (used turkey sausage) in with the onion after it had already softened. I used 1% milk and 2 cups of frozen corn. The whole fam liked this one. I will probably make it again.
I thought it would have been thicker, next time I would add more potatos. We used the turkey smoked sausage and it was fine.
Very good, except one thing... how you gonna use "New Orleans" in the title without some cajun kick? I deleted the salt and subbed in a few hearty shakes of Tony Chachere's creole seasoning and a few shakes of cajun spice... I sauteed the sliced sausage along with the onions, and I used canned potatoes for ease. This came together so quickly and tasted so great that I am sure I will make this many many times! Oh yeah, and you can skip totally skip the cheddar cheese on top... I tried it both ways and it was just as good without it!
No self-respecting NOLA food lover would ever start out a recipe with just onions in butter - ya gotta start with a trinity (onions, green peppers and celery). Since so many others mentioned how bland the base was I used half Hillshire sausage and half andouille. Still bland so lots of Tony Chachere, black and red pepper was added. I used 2 cups of half and half and 1 cup each of water and chicken broth. We'll have this again - thanks for the recipe.
New family favorite! I browned the smoked sausage in the pan then removed it to melt the butter and cook the onions. Just to add that extra depth of flavor. This recipe was so delicious and it is easy to change up some. Use different sausages (andouille would be awesome!), add garlic, cajun seasoning, etc. whatever your family likes. Serve with a good sweet cornbread. YUMMY!
This was very good. We added 1 tsp. cajun seasoning and omitted the salt. The family loved it. Thanks!
I think this has a lot of potential. I followed the reviews and added more chicken broth. It was still a little bland and had a there was a strong flour taste. I will try again with more chicken broth and additional seasonings to cut the flour. Great idea.
This recipe is great! It is a very filling and warm comfort-food type meal!
Excellent and easy. Great week night recipe. Used andouie sausage and added 2 tablespoons of cajun seasoning....DH loves spicy.
Soooooooo good!! We ate it for dinner and had the leftovers for lunch!! Yum! And very easy to make! (I did brown the sausage first and then sautee the onions in the same pan afterward)
This recipe was awesome. I used Johnsonville jalapeno and cheese smoked sausage. We also added creole seasoning and used half chicken broth instead of milk. I followed others by browning sliced sausage and cut the amount of butter in half. Thickened up well and had a spicy kick to it! Superb!
This soup is very tasty although I found it needed A LOT of seasoning. In my case, I added garlic, thyme and extra salt and pepper. I used half and half and chicken stock for the base. Also added diced carrots for a little color. Super easy and very good!
FANTASTIC!!! A Real KEEPER!!!
We didn't like the salty, smoky sausage flavor mixed with the sweet milk. I'm all for trying different combination's, (and it didn't seem odd at all at the time!) but this one just fell flat.
Delicious, fast and easy - loved it! Important hint: Brown the cubed sausage at med-high heat for a few minutes, turning often to brown all sides. This really brings out the sweet-smoky flavor. Taking others' suggestions, I added a clove of minced garlic when sauteing the onions, and didn't pre-cook the potatoes - just threw everything in the pot when adding the milk. I didn't have canned corn, so used frozen. So much more flavorful than chicken corn chowder. Served with crusty bread - nothing else needed for a yummy and fast weeknight dinner!
Great recipe as is, but made just a few adjustments for our family's taste. Added 3 cloves of minced garlic with the onion. Instead of using all milk, used 2 cups chicken broth and 2 cups milk. Also added some fresh thyme, which really added to the flavor on the broth. Very quick and easy.
When I see "New Orleans" I usually think of spicy which this is not--and I like that. I followed recipe per what I had on hand. After cubing sausage I did heat it up in separate pan while butter/onion were sauteeing-and added it to recipe when called for. (I think this helps bring out the flavor of sausaage, and eliminate much of the grease from the sausage too). The only addition I made was 2 small cloves of garlic, but that's because I add garlic to most recipes. I also did not have raw potatoes on hand so I substituted canned potatoes and cubed them. This is a filling, stick to the bones kind of recipe for chilly days. I think it was good, but if you like a lot of seasoning, you may want to add something more to it. I will make this again, as my 3 yr old son who doesn't like his food touching is even eating it up.
This is one of those recipes you can play with and really cut back the calories while maintaining a good dish. I used the Hillshire 50% less fat sausage. Also only 2 Tb. of Butter, and 3 TB. of flour. Replaced 12 oz. of the milk with chicken broth, and used low fat milk. Still delicious and much lower in calories. Good quick meal. Thanks
I followed this recipe exactly as written, except I cut the servings to 4 and added Tony Chachere's Creole Lite Seasoning.
i think it needs a lot more flavor but with the right additions of your choosing it's pretty good.
Fantastic recipe! Absolutely delicious and my husband even liked it too. I sauteed diced celery along with the onions for a touch of different flavor and also color. A refreshing change from the standard corn chowder. I also like that it is super thick and creamy without having to use cream.
My family loves this recipe. We eat it all the time. I doubled everything in the recipe but the meat which I slice then quarter. I also omit the salt and pepper and instead use a cajun seasoning. Also for the corn I use one can cream style and one can regular. this is a soup that tastes better the second day so you could make it ahead of time too.
I don’t like spicy food so I’m not sure why I even tried this recipe but it was sooo yummy – and my husband loved it! I used the Tony Chachere’s Creole Seasoning that a reviewer suggested and it was wonderful. Next time I will try it with shrimp as another reviewer suggested. I do recommend that you have all of your ingredients ready and waiting because you will be doing a lot of stirring – but so worth it!!!
Pretty good recipe. I used turkey kielbasa instead of pork, 1% milk, and light butter to lighten it up a bit. I'll probably make this again. My husband didn't really care for it, but he usually doesn't much care for creamy soups.
Yummy! I used frozen corn and fat free half and half, and didn't cook the potatoes first, as I had plenty of time. Getting ready to eat the leftovers for lunch, but might have to make a double batch the next time ... wasn't much left! Probably ought to use a turkey or low fat smoked sausage the next time, just to get rid of a little of the "guilt" factor. A little green pepper might be nice for a little extra color and flavor. I love making soup, and will be making this one again soon!
Made as is... with the exception of plenty of seasoned salt and a little garlic powder. My husbad who says that soup "isn't filling enough" LOVED it.
Next time, we'll brown the sausage to add some crispiness. We added red pepper flakes, paprika, garlic powder, and cayenne pepper for some spice and flavor.
I have made this soup several times now and each time wondered why I don't make it more often. It's super easy and super delicious!
Husband really liked it but I did not. Something missing.
As written, this recipe just didn't taste "new orleans-y" to me. I made the recipe as written, except, like others, I added the potatoes with the corn and sausage. I tasted it, thought it was pretty bland, and then added some cajun seasoning. I think using andouille sausage would pep this recipe up a bit.
Phenomenal! I added a pinch of paprika and cayenne, after all it is "New Orleans"! It is very flavorable and was a big hit. I did skip the potatoes simply because I didn't have any but they were not necessary. I also used a hilshire "cheddar wurst" smoked sausage.
Probably the best bisque I've ever had. Made no changes to the recipe. Served with shredded cheddar cheese. Had a green salad and toasted garlic bread on the side. WONDERFUL!!
I made this with Mexican chorizo sausage, and wow, was it good! I browned the sausage with onion and a couple cloves of minced garlic as another cook suggested; used the fat from that to make the roux,and omitted the salt and pepper. Getting into mthe "southwestern" feeling, I also added a can of black beans. It was a big hit, even with my son who doesn't care for any form of sausage. And while I was loooking forward to bringing some to work for lunch, there weren't any leftovers. Have to double the recipe next time!
This was absolutely delicious. I let the potatoes cook in the broth and left the sausages whole until the soup thickened up. They stay juicier this way! I will definitely make again.
Ok, for the record I really hate to read recipes that have been changed so much that it's a different recipe. So having said that.. I guess I'm a bigot! I had taken out chicken for dinner and needed to cook it. So I boiled the seasoned chicken and deboned. I cooked the potatoes in the broth. Then followed the recipe. However, I can't drink milk so I used the chicken broth instead of milk. I took the advice of other reviews and added Tony's Catchere's Cajun seasonings for the salt and pepper. Like other had written this was excellent! The color was foggy much like Fog Water Stew. My family really enjoyed it. Thanks for the recipe Hillshire Farms.
It wasn't phenomenal. It wasn't bad. I've had much better corn chowders/bisques before- but I've never made one. Compared to those, this was ok. However, it was very very easy to make and it tasted pretty good - so I gave it 3 stars.
OK. don't think I need to make again. sounded really good?
Family loved this-- I used sweet potatoes because that's all I had and I will definitely use them again. I peeled and cubed them, then nuked them for about 5 minutes in water, just to make sure they would cook all the way. The soup ended up simmering about 20 minutes. I'm going to send it to all of my mom friends!
Fabulous!!! My picky family loved it!! It will be regular at our house!
This bisque overall sounded strange to me, but we tried it anyway. It was really good, but actually better the next day after the flavors had longer to meld. I think in the future I'll make it the night before, then put into containers for lunches for a few days.
Honestly this soup was quite boring and really tasted too much like milk.
I love this (haven't brought myself to share it w/hubby yet : ) - used turkey kielbasa, 1 bunch of scallions, frozen corn, chopped carrots, generous dashes of creole seasoning, and omitted potatoes. Strangely, I think sprinkling the cheese on just before eating really makes this dish. Inexpensive to make, easy and ultimate comfort food!
If I make it again I will definitely alter the recipe...but don't know how right now. I followed the recipe exactly and something was missing...
LOVE LOVE LOVE! I added mushrooms to the mix and made as-is. I can't wait to make this for a party I'm attending!!
It was good for a Cajun style dish. The sausage and corn combo together was nice. I feel there needed to be more flavor for the most part. Maybe added a bit more seasonings. Cheese on top was great especially when melted on top the diced potatoes.
This is great!!! A favorite on a cold day...I did brown the sausage and sautee onions in the sausage grease with a litlle butter and then cooked everything else the same. I added thyme and garlic salt to add a little more flavor
This recipe is great, however, I did make some changes. I ended up using Butterball Turkey Sausage instead of regular smoked sausage. I didn't use salt, but I did add pepper, basil, garlic & chilli powder. Instead of canned, like others suggested, I used frozen corn. Also, for the potatoes, I cut up red potatoes with the skin still on. This turned out AMAZING! There were absolutely no leftovers! Adding the shredded cheddar to your bowl is also a plus.
Neither my husband or I cared for the sausage in the soup, the consistency and taste was not very good. I think if I would have fried it with the onions it might have turned out better. I did not cook the potaotes ahead of time, I added them with the sausage and corn. Other than the sausage, the soup had a good flavor.
Easy, but bland. The only real flavor comes from the sausage, and it's not very strong. I used the sausage as instructed, and will choose a more flavorful variety next time, and brown it with the onions first. I used frozen hash browns rather than whole potatoes, and frozen mixed veggies rather than just corn, for some more color.
Perfect just as it is. I am a newlywed working on finding recipes that I can use on a regular basis. This one definitely makes the list!
I made with chicken andouille sausage. I browned sausage first took out of pot then browned onions and a red pepper. cooked potatoes in the milk used skim milk. Added sausage back in at the end. would never know i used low fat ingredients.
This was very good, and easy to make. My husband can't eat potatoes due to a potassium retention issue so I substituted two cups of cooked rice for the potatoes. It was good, but it made it a bit more like a casserole. I fried the sausage a bit before adding it to the soup. Next time I think I would cook it a bit more, but that's just personal preference. I also added some red pepper flakes for a bit more of a kick.
This was so creamy and delicious. I did have to add a little more salt and pepper. It was very easy to make and very enjoyable. I served this with Crusty French Bread. Yum!
This was actually bland as written. To liven it up a bit, I added 2 cloves of garlic, red pepper flakes and a can of diced green chiles. I also used spicy Andouille sausage. With my changes this was an excellent, very creamy and satisfying chowder.
Simple yet flavorful! There was only enough for one bowl...and that bowl goes to me for lunch today! Definitely will make again soon..kids and hubby loved it!
Yummmmy! This was delicious. I added a chopped green pepper when I added in the smoked sausage and the corn ( I used frozen ). Will make this often this winter!!
This was sooooo good! I did modify a bit, instead of onions i added two crushed cloves of garlic. I used fat free half and half instead of milk and added a couple of shakes of cayenne pepper and a couple of good shakes of cajun seasoning. YUM-O!
This was a delicious and filling soup. I even used skim milk and thought it came out nice and creamy. The only change I made was to use kielbasa instead of regular smoked sausage.
Fantastic! I couldn't believe the way it thickened up - even when I used skim milk! I added a little bit of creole seasoning as other people seemed to think it was bland. I don't know that it really needed any extra seasoning for me. I used turkey sausage, sliced and then halved. The smoky flavor came through giving it plenty of flavor. Like other reviewers, I cooked the potatoes along with the onion and sausage. It came together quickly and disappeared in no time as well!
I also added the garlic with onions and didn't cook potatoes first! This is absolutely delicious!! It's very easy and inexpensive too, imagine that? lol!
Made this for the first time and my wife and I enjoyed it very much. I added a couple more spuds, 2 tsp of chopped garlic from a jar, and a 1 tsp of Tony Chachere's creole seasoning. It was delicious!!
This bisque is so simple and delicious. I didn't have any onions so I used onion powder, next time I will definitely use an onion. I fried up the sausages first with some minced garlic and I threw in some paprika, cajun seasoning, and lots of crushed red pepper (if I didn't, I don't see what makes this New Orleans-y). Since I used cajun seasoning I omitted the salt and pepper. Also, since I fried up the sausages first and threw everything in that pot, I didn't have to use that much butter. I used more potatoes than what was called for and I used a 16oz frozen bag of corn. I only used the 4 cups of milk (skim) called for even though I added more potatoes and corn. I had to add an extra tablespoon (heaping) of flour to help it thicken up and I let the soup simmer for about half an hour (to thicken up). I didn't use any cheese or parsley, I didn't think it needed it. This is super easy and tasty and will probably be a regular in my house!
We really liked this recipe. We doctored it a little bit and added some sauteed garlic with the onion, and I browned the sausage first before adding it. Also added 1 can of creamed corn in addition to the whole kernel corn, and would definitely do it again. Gave it a nice flavor and very creamy texture. When we make it again, I'll add sauteed carrots and celery and more sausage. We sprinkled Old Bay seasoning on some of the bowls, and it was a nice addition. Also didn't cook the potatoes beforehand, and it turned out fine. Great creamy, hearty mild soup - perfect for cold weather.
Wonderful and just perfect for this chilly fall night. I fried up the sausage before putting it in and I added some garlic, as well. Perfect!!
Smelled great, tasted great! Had to keep an eye on it while it was cooking b/c my husband kept sneaking bites....
This was absolutely AMAZING. I added Tony Chacheres, but besides that, kept everything the same. Oh my goodness.... melt in your mouth deliciousness. I served it with a side of cornbread. This is going to become a regular on my winter meal rotations. :)
Very good. I forgot to precook my potatoes, but peeled, cubed and tossed them in and it still turned out wonderful.
Very good, quick and easy. I would call it more of a chowder than a bisque. Perfect for a rainy evening.
Easy to make and family liked it. Used Amylu's chicken sausage and frozen corn as that is all I had on hand.