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Roasted Corn Chowder With Ham and Chicken Sausage

Roasted Corn Chowder With Ham and Chicken Sausage 4.000
Feb 20, 2008

Generous hits of both sweet and smoked paprika add extra dimensions of flavor to this rich, comforting chowder, while the chipotle powder provides heat. Roasted corn is available frozen in 1-pound bags at Trader Joe's; if you can't find it, substitute regular frozen corn.


Servings: 4 - 5 main-course
Ingredients
  • 3 tablespoons unsalted butter
  • 1 pound fully cooked chicken sausages, cut into 1/2-inch dice
  • 2 small boneless smoked pork chops, cut into 1/2-inch dice
  • 1 large yellow onion, cut into 1/2-inch dice (about 3 cups)
  • 1 to 2 jalapeño peppers, stemmed, seeded and minced
  • 1 red bell pepper, stemmed, seeded and cut into 1/2-inch pieces
  • 1 green bell pepper, stemmed, seeded and cut into 1/2-inch pieces
  • 3 medium (16 ounces) red potatoes, peeled and cut into 1/2-inch dice
  • 1 fresh bay leaf
  • 3 sprigs thyme
  • 1 teaspoon kosher or sea salt, or to taste
  • 1 teaspoon sweet Hungarian paprika
  • 1/2 teaspoon smoked Spanish paprika
  • 1/4 teaspoon chipotle powder (may substitute cayenne pepper)
  • 3 tablespoons flour
  • 4 to 5 cups low-sodium chicken broth, preferably nonfat
  • 1 16-ounce bag of frozen roasted corn kernels (may substitute regular frozen corn kernels)
  • 1 cup heavy cream

Directions

Melt the butter in a large Dutch oven or other heavy-bottomed pot placed over medium heat. Add the sausages and pork chops and cook, stirring often, for 5 to 7 minutes, until the meat has lightly browned. Add the onions and jalapeno pepper(s) and cook, stirring often, for 7 to 8 minutes, until the onions are translucent. Add the red and green bell peppers, potatoes, bay leaf and thyme; cook, stirring occasionally, for about 5 minutes, until the peppers and potatoes have softened slightly. Season with the salt, sweet and smoked paprikas and chipotle powder; mix well.

Sprinkle in the flour, stirring gently but thoroughly to combine. Add 1 cup of the chicken broth and stir to mix with the flour. Gradually add 3 to 4 cups of broth, depending on the desired consistency. Cover partially and reduce the heat to low; cook the chowder gently for 25 to 30 minutes, until all of the vegetables are tender.

Add the corn and cream; cook until heated through. Discard the bay leaf and thyme sprigs; serve immediately.


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Recipe Source

From cookbook author Domenica Marchetti.

Tested by Cindy Loose.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (based on 5): 616


% Daily Values*

Total Fat: 32g 49%

Saturated Fat: 18g 90%

Cholesterol: 185mg 62%

Sodium: 1473mg 61%

Total Carbohydrates: 49g 16%

Dietary Fiber: 5g 20%

Sugar: n/a

Protein: 39g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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