New Orleans Corn Bisque with Smoked Sausage
Good soup. You can use any smoked sausage as well. I like to make it with Aidells chicken apple sausage. To make a little more creamy I have substituted 2 cups milk for half and half.
Good soup. You can use any smoked sausage as well. I like to make it with Aidells chicken apple sausage. To make a little more creamy I have substituted 2 cups milk for half and half.
- 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
Step-by-step
- 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.
Stirring the flour, salt, and pepper into the melted butter and onions for exactly one minute creates a proper blond roux, which is essential for thickening the 4 cups of milk without scorching the dairy proteins. Cooking this base too long darkens the flour and weakens its starch thickening power, while undercooking leaves a raw, pasty taste in the final soup. Medium-high heat brings the dairy to a boil quickly, minimizing the time milk sits at scalding temperatures where curdling typically occurs.
Starch molecules from the 2 cups of cubed potatoes and the corn kernels act as natural thickening agents, absorbing flavorful fats from the 16 ounces of smoked sausage as the mixture simmers for 10 minutes over medium-low heat. Maintaining a gentle simmer rather than a aggressive boil prevents the milk solids from separating and keeps the sausage proteins from tightening into a tough, rubbery texture.
Cooling the soup rapidly within two hours of cooking and storing it in an airtight container in the refrigerator yields a safe 3 to 4 day storage window. Flavors meld significantly during this resting period as the starches continue to hydrate and absorb the aromatic notes from the onions and poultry sausage. Reheating chilled portions requires low, steady heat on the stovetop accompanied by frequent stirring to prevent scorching the bottom of the heavy-bottomed saucepan.
Adding dairy-based soups to the freezer requires caution because emulsions break easily upon thawing, resulting in a grainy texture and separated fats. Incorporating pre-cooked potatoes helps stabilize the emulsion slightly, but fresh preparation or refrigeration remains superior to freezing for maintaining a velvety mouthfeel.
