More Recipes Like New Orleans Corn Bisque with Smoked Sausage

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Potato, Bacon, and Corn Chowder

Submitted by: Kim R.

A quick and delicious comfort food made with canned corn, potatoes and bacon.

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Potato Salad with Smoked Sausage

Submitted by: Hillshire Farm®

Lightly browned smoked sausage, tender new potatoes and fresh garden vegetables are tossed in Dijon mustard vinaigrette for a quick summer meal.

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Fried Corn with Smoked Sausage

Submitted by: David Dennis

Living In: Columbus, Ohio, USA

This delicious recipe combines corn, onions, green and red bell peppers, and smoked sausage.

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Smoked Sausage Oktoberfest

Submitted by: Hillshire Farm®

It doesn't get any easier than this. Or any tastier. You don't even need lederhosen. Just our smoked sausage and a handful of other basic ingredients. By the way, this delicious dish also works for Novemberfest and Decemberfest.

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Corn Chowder with Sausage

Submitted by: Yvonne Young

Evaporated milk is used as the base for this hearty soup with browned sausage, canned cream-style corn and potatoes.

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Smoked Sausage Kabobs

Submitted by: Hillshire Farm®

In just 10 minutes, Hillshire Farm's smoky and delicious blend of beef, pork, and turkey create a new family barbecue classic.

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Baked Penne and Smoked Sausage

Submitted by: Hillshire Farm®

Hillshire Farm® Smoked Sausage is baked in a creamy sauce with pasta, French-fried onions, cheese, and peas in this easy one-dish meal.

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Cajun Corn and Crab Bisque

Submitted by: YOYO78

Home Town: Kenner, Louisiana, USA

Living In: Hermitage, Tennessee, USA

Traditional seasonings and ingredients from Louisiana's Cajun country make this creamy soup of fresh crab, corn, onions, celery, and garlic a hit.

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Smoked Carrot Bisque

Submitted by: PappaB.Mc

Living In: Everett, Washington, USA

This smoked carrot-curry soup is popular with vegetarians as well as meat eaters!

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Sausage Corn Chowder

Submitted by: Sue Jurack

This hearty soup has been a family favorite since I first acquired the recipe from a popular Wisconsin restaurant. Served with crusty French bread and a tossed salad, it is a great Saturday night supper. I've even served it to a group of 50 at a church luncheon. --Sue A. Jurack