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
  • 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


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.

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