Sausage, Corn and Poblano Chowder
Prep Time: 20 minutes
Total Time: 50 minutes
Servings: 8
Ingredients:
5 tablespoons unsalted butter, divided
4 Italian sausage links, casings removed
2 red onions, chopped
4 celery stalks, chopped
5 poblano peppers, stem and seeds removed, chopped
4 garlic cloves, crushed
1/3 cup flour
4 cups chicken broth
1 cup milk
1 teaspoon ground cumin
1 teaspoon ground coriander
Cayenne pepper, to taste
Sea salt and pepper, to taste
2 large potatoes, peeled and diced
3 cups corn kernels, frozen, or drained if canned
1/2 cup heavy cream
1 Lemon, cut in half and second half sliced for garnish.
1/2 cup chopped chives, + more for garnish
1/2 cup chopped cilantro, + more for garnish
5 tablespoons unsalted butter, divided
4 Italian sausage links, casings removed
2 red onions, chopped
4 celery stalks, chopped
5 poblano peppers, stem and seeds removed, chopped
4 garlic cloves, crushed
1/3 cup flour
4 cups chicken broth
1 cup milk
1 teaspoon ground cumin
1 teaspoon ground coriander
Cayenne pepper, to taste
Sea salt and pepper, to taste
2 large potatoes, peeled and diced
3 cups corn kernels, frozen, or drained if canned
1/2 cup heavy cream
1 Lemon, cut in half and second half sliced for garnish.
1/2 cup chopped chives, + more for garnish
1/2 cup chopped cilantro, + more for garnish
Directions:
Melt 2 tablespoons of butter add crumbled sausage and cook, stirring occasionally, 5 minutes.
Remove sausage and drain on paper towels, leaving the remaining fat in the pot.
Put onions, celery, peppers and garlic in pot and cook, stirring occasionally, 4 minutes.
Add 3 tablespoons butter and stir until melted.
Sprinkle flour over the vegetables and stir to combine.
Cook, stirring constantly, for 1 minute, add broth, milk, cumin and coriander.
Season to taste with cayenne, salt, pepper and bring the mixture to a simmer.
Stir in potatoes and simmer until tender,15 to 20 minutes. Bring the mixture to a simmer.
Stir in sausage, corn, cream, and simmer for 10 minutes and adjust seasonings to taste.
Squeeze juice of 1/2 of lemon into soup and stir. Just before serving, stir in chives and cilantro and garnish with lemon slices.
Melt 2 tablespoons of butter add crumbled sausage and cook, stirring occasionally, 5 minutes.
Remove sausage and drain on paper towels, leaving the remaining fat in the pot.
Put onions, celery, peppers and garlic in pot and cook, stirring occasionally, 4 minutes.
Add 3 tablespoons butter and stir until melted.
Sprinkle flour over the vegetables and stir to combine.
Cook, stirring constantly, for 1 minute, add broth, milk, cumin and coriander.
Season to taste with cayenne, salt, pepper and bring the mixture to a simmer.
Stir in potatoes and simmer until tender,15 to 20 minutes. Bring the mixture to a simmer.
Stir in sausage, corn, cream, and simmer for 10 minutes and adjust seasonings to taste.
Squeeze juice of 1/2 of lemon into soup and stir. Just before serving, stir in chives and cilantro and garnish with lemon slices.
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