Shelly's Recipe

CAJUN SAUSAGE CORN BISQUE

Category: Soups

4 tbsp butter
2 tbsp flour
1/2 cup onion chopped fine
1 pound smoked sausage cut up in circles about 1/4 inch thick
4 cups whole milk
1 can cream style corn (around 14 oz) - can also use frozen creamed corn
1 can cream of potato soup (around 14 oz) - do not dilute
1 tbsp Tabasco sauce
1 tbsp Cajun style seasoning blend
1/2 cup grated cheddar cheese
1/4 cup fresh parsley chopped (or can used dried sprinkles)

In a large, heavy cooking pot, melt the butter. Sprinkle the flour in the butter. Use a fork and blend quickly and well to make a roux.

Add the onions and sausage to the roux and saute for 5 minutes over medium heat. Stir the sausage and onions. The onions should wilt and become more clear in color. The sausage will brown slightly. Add the milk, cream corn, potato soup, Tabasco sauce, and Cajun seasonings. Cover and simmer for around 20 minutes - stirring a few times during the cooking process. Just before serving, sprinkle cheese and parsley on top of the bisque. Or, dish up individual bowls and add cheese and parsley garnish to each bowl.