Remember when I mentioned, in my Make Meal Planning Work post, that I was going to make a Sausage and Corn Bisque? The original recipe was part of my eMeals.com menu plan for the week. As I mentioned, I use the Aldi menu plan, and from time to time I tweak recipes that I get on my eMeals plan.
My tweaking of the Sausage and Corn Bisque recipe started out innocently.
As I sautéed the onions in the pan, I couldn’t help but think how yummy some bacon would be in it. After all, bacon and onions go together like peanut butter and jelly. So, I pulled out twelve slices of precooked bacon and threw it in the pan with the butter and onions.
I also increased the frozen corn from 12 ounces to 16 ounces. Why put a 4 ounce serving of corn back in the freezer, when you can throw it in the pot.
Here’s my final version of the recipe.
- 2 cups cubed potatoes
- 14 oz package smoked sausage, cut into bite size pieces
- 12 slices pre-cooked bacon
- 1/2 cup diced onion
- 1/2 cup butter, melted
- 1/4 cup flour
- 1/2 teaspoon each salt and pepper
- 4 cup milk
- 16 oz corn, thawed
- Peel and cube potatoes; place in a pot and
- cover potatoes with water. Boil potatoes until
- fork tender, 15 minutes, then drain.
- Slice sausage into bite size pieces, set aside.
- Sauté onion and bacon in butter in a large pot.
- Add flour, salt and pepper.
- Stir constantly for 1 minute.
- Add milk and bring to a boil.
- Add corn and sausage after 1 minute.
- Return to a boil.
- Reduce heat and simmer for 10 minutes.
- Stir in potatoes and heat through.
I also made corn muffins to go with the Bacon and Sausage Corn Bisque, as my eMeals plan suggested. Once again, I was CWD. The meal plan said to combine 2 boxes of cornbread mix with 2 eggs and one 15 oz can of creamed corn and bake in greased 8×8 inch casserole dish for 20 minutes. As I was prepping the cornbread mix, Sister climbed up in the chair by the counter and asked if she could help. I poured milk into a measuring cup and let her dump it into the cornbread mix, then let her add the eggbeaters (which I substitute for whole eggs). As I started fork-stirring the mixture, I looked at the meal plan. OH MY WORD! I was supposed to skip the milk and add the can of cream style corn! Ugh. I knew if I just added the corn, it would be too wet. So, I grabbed another box of cornbread mix (for a total of three) and threw it in, then added the can of cream corn. This, of course, yielded far more mix than my 8×8 pan could handle, so I pulled out the muffin pan.
- 3 boxes cornbread mix
- 2/3 cup milk
- 1/2 cup Egg Beaters (or two large eggs)
- 15 oz can cream style corn
- Preheat oven to 400 degrees
- Lightly grease muffin tin and set aside
- Combine corn muffin mix with milk, Egg Beaters, and creamed corn
- Fill muffin cups 3/4 full for larger rounded muffins (makes 12) or 2/3 full for shorter muffins (makes 16-18)
- Bake for 20-22 minutes or until toothpick inserted comes out clean
Both the bisque and the muffins turned out great, despite my CWD state. Mister, who is hard to please, ate his entire bowl of bisque!
I previously shared that you could save 10% by using the code OCTOBER. I just learned that you can use DINNER15 to save 15% off! Also, all new members can get a FREE PDF download of 12 Comfort Foods Plus 2 Bonus Desserts!
Do you ever have to tweak recipes on the fly because of CWD? How’d they turn out?