Sausage, Corn and Poblano Chowder


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

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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