Thursday, February 17, 2011

Smoked Sausage and Corn Bisque

This is a great lunch meal. Or you can have it for dinner too. I made a big ole batch for my lunches at work this week. I used a package of frozen local corn from My Dad's Sweet Corn. I am getting low on last year's corn, and we won't get any fresh corn until after July 1.

The original recipe can be found here.

Makes: 6 servings
Prep time: 10 minutes
Cook time: 50 minutes
Printable Recipe


  • 1 lb smoke sausage, cut into cubes
  • 1 medium white onion, chopped
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1/2 t salt
  • 1/8 t black pepper
  • 1/2 t cayenne pepper (to taste)
  • 2 cups whole kernel corn
  • 4 cups milk
  • 3 medium potatoes
  • 1 T fresh parley, chopped
  • 1 cup shredded cheddar cheese (I used Tillamook extra sharp)

1. Clean potatoes. Place in a pot and cover with cold water. Place over high heat and bring to a boil and continue boiling until fork tender, about 14 minutes depending on the size of the potatoes. Remove from heat and rinse with cold water to stop the cooking process. Drain.

2. Melt butter in a large saucepan over medium heat. Add the onion and cook until somewhat tender.

3. Add the flour, salt, black pepper and cayenne. Stir and continue cooking for a minute.

4. Add the milk. Increase heat to high and boil, stirring often. Let boil, while stirring, for 1 minute.

5. Add the corn and sausage and return to a boil. Reduce heat to low and simmer for 10 minutes.

6. Add the cooked potatoes and heat until they are warmed through.

7. Serve topped with cheese and chopped parsley.

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