Corn, Sausage & Bell Pepper Chowder
Submitted by rickster
Chunky corn chowder loaded with bell peppers, red potatoes, sausage, and a touch of cumin. Half the corn is pureed for a thick, creamy base. Even better the next day.
YIELD
4 servingsPREP
25 minCOOK
65 minREADY
90 minThis chowder is built for cold weather. Bell peppers, onion, and garlic get a long saute in butter until they’re soft and sweet, then red potatoes and chicken broth go in to simmer until everything is tender.
The corn does double duty here. Half gets pureed in the food processor to thicken the broth naturally, while the other half goes in whole for those sweet, pop-in-your-mouth kernels. Add sausage, a splash of cream, and a pinch of cumin, and you’ve got a bowl that eats like a full meal.
This is one of those soups that actually improves overnight. Make it a day ahead and reheat it gently, thinning with a little milk if needed.
Kitchen Tips
- Saute the peppers and onion for a full 15 minutes. That slow cook time builds sweetness you can’t rush.
- Use red-skinned potatoes. They hold their shape in the broth instead of falling apart like russets.
- Puree only half the corn. The contrast between the silky base and whole kernels is what makes this chowder interesting.
- Reheat over medium heat and stir often. The puree makes the bottom prone to catching if you walk away.
Ingredients
Directions
Melt butter in a heavy large Dutch oven over medium-high heat.
Add onion, both bell peppers and garlic and sauté until peppers are tender, about 15 minutes.
Add broth, potatoes, pepper and cumin.
Bring to a boil.
Reduce heat and simmer until potatoes are tender, about 30 minutes.
Purée half of corn in food processor.
Add puréed corn, remaining corn, sausage, ⅓ cup milk and cream to chowder.
Simmer until flavors are blended, about 20 minutes.
Season chowder to taste with salt and more white pepper, if desired.
Can be prepared 1 day ahead.
Cover and refrigerate.
Rewarm over medium heat, stirring frequently and thinning with more milk if necessary.
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