Best 2 New Orleans Corn Bisque With Smoked Sausage Recipes

**Introduction:**

Indulge in the soulful flavors of New Orleans Corn Bisque with Smoked Sausage, a creamy, hearty, and comforting dish that embodies the essence of Southern cuisine. This bisque is a harmonious blend of fresh corn, smoky sausage, and a rich, savory broth, creating a symphony of textures and flavors. Each spoonful promises a delightful journey through the culinary traditions of New Orleans. As you savor this bisque, you'll be transported to the vibrant streets of the Big Easy, where the air is filled with the aroma of spices and the sounds of jazz music. This recipe also includes variations for those who prefer a vegetarian version or a bisque with a touch of heat. Dive into the vibrant flavors of New Orleans with this delectable Corn Bisque, and experience the culinary magic that awaits.

Check out the recipes below so you can choose the best recipe for yourself!

ANDOUILLE SAUSAGE AND CORN CHOWDER

Andouille Sausage and Corn Chowder image

This is a slightly spicy, smoky, hearty corn chowder. The recipe was given to me by a dear friend many years ago and the original source is unknown. I have adapted it to suit my family's tastes. If you prefer a thicker chowder, you can stir in a can of creamed corn. Serve this with cornbread or a crusty French loaf for a lovely meal, enjoy!

Provided by Wyattdogster

Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes

Time 1h20m

Yield 8

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 cup coarsely chopped onion
½ cup diced celery
¾ cup chopped green bell pepper
¾ cup chopped red bell pepper
2 cloves garlic, minced
½ teaspoon cayenne pepper
1 pound andouille sausage, diced
3 cups frozen corn kernels, thawed
2 bay leaves
2 teaspoons dried thyme
6 cups low-sodium chicken broth
3 Yukon Gold potatoes, cut into 1/2-inch cubes
1 cup heavy cream
salt and ground black pepper to taste
½ cup chopped cilantro

Steps:

Heat olive oil in a large pot over medium-high heat. Cook and stir onion, celery, green bell pepper, and red bell pepper in the hot oil until softened, about 5 minutes.
Stir garlic, cayenne pepper, and diced andouille sausage into the onion mixture; continue to cook and stir until the sausage is hot, 1 to 2 minutes more.
Fold corn kernels and bay leaves into the sausage mixture; season with thyme. Allow the mixture to simmer until the corn is warmed, about 1 minute.
Pour chicken broth into the pot; bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer, stirring occasionally, about 30 minutes.
Stir potatoes and heavy cream to the pot, place a cover on the pot, and continue cooking at a simmer until the potatoes are tender, about 20 minutes.
Season the chowder with salt and black pepper.
Remove and discard the bay leaves.
Garnish with cilantro to serve.

Nutrition Facts : Calories 439.4 calories, Carbohydrate 28.2 g, Cholesterol 76.7 mg, Fat 31.7 g, Fiber 3.5 g, Protein 13.3 g, SaturatedFat 13.3 g, Sodium 627 mg, Sugar 4.7 g

NEW ORLEAN'S CORN AND CRAB BISQUE (OR SHRIMP)

New Orlean's Corn and Crab Bisque (or Shrimp) image

You will need to make corn stock AND shrimp stock. I suggest using shrimp since the stock will be used anyway. You may also add a little cornstarch dissolved in water at the end if you prefer this to be slightly thicker. Prep time includes time for stocks.

Provided by Kikimony

Categories Crab

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

1 cup butter
1 (11 ounce) can creamed corn
3 cups cooked fresh whole kernel corn (reserve stock, approx. 9 large ears)
1 lb lump crabmeat
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped red bell pepper
1/4 cup diced garlic
1/2 teaspoon seafood seasoning (I use blackened Redfish Seas.)
1/8 teaspoon crab boil
1 cup flour
1 1/2 quarts corn stock
1 1/2 quarts shrimp stock
1 lb boiled shrimp, peeled (optional)
1 pint heavy whipping cream
1/2 cup sliced green onion top
1/2 cup parsley
salt
white pepper

Steps:

Melt butter; add corns, celery, bell pepper, onions and garlic- saute for 5-10 minutes.
Add flour and whisk until white roux is achieved- DO NOT BROWN.
Add stocks, seafood seasoning and crabboil stirring while adding.
Bring to a low boil, then simmer and cook for 30 minutes.
Add heavy cream, green onions and parsley and cook for 5 minutes.
Add crabmeat and shrimp.
Season to taste, simmer for 3-5 more minutes.
You may add cornstarch dissolved in little water if you prefer this thicker.

Tips:

Use fresh corn. Fresh corn will give your bisque the best flavor. If you can't find fresh corn, you can use frozen or canned corn, but the flavor will be less intense.
Don't overcrowd the pot. When you're cooking the vegetables, don't overcrowd the pot. This will prevent them from cooking evenly.
Season to taste. Be sure to taste the bisque before you serve it and adjust the seasonings as needed. You may want to add more salt, pepper, or cayenne pepper to taste.
Serve with your favorite toppings. Corn bisque is delicious served with a variety of toppings, such as shredded cheese, crumbled bacon, or diced tomatoes.

Conclusion:

New Orleans corn bisque with smoked sausage is a delicious and hearty soup that's perfect for a cold day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting meal, give this recipe a try!

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