New Orleans Corn Bisque with Smoked Sausage

New Orleans Corn Bisque with Smoked Sausage

306 Reviews 11 Pics
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
Recipe by  Hillshire Farm®

“This creamy corn bisque with smoked sausage is a quick way to warm up on a chilly week night.”

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Adjust Servings

Original recipe yields 8 1-cup servings



  1. Cut sausage into 1/2 inch cubes.
  2. 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.
  3. 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.
  4. Reduce heat to medium-low and simmer 10 minutes. Stir in potatoes; heat through.
  5. Top each serving with parsley and cheese, if desired.

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Reviews (306)

Rate This Recipe
Sarah Jo

Sarah Jo

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.

Amy F.

Amy F.

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 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!

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Amount Per Serving (8 total)

  • Calories
  • 402 cal
  • 20%
  • Fat
  • 25.3 g
  • 39%
  • Carbs
  • 30 g
  • 10%
  • Protein
  • 14.2 g
  • 28%
  • Cholesterol
  • 62 mg
  • 21%
  • Sodium
  • 891 mg
  • 36%

Based on a 2,000 calorie diet



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