Every Sunday we love to try new recipes and corn stands are all over the town! We had read about a Corn and Sausage Chowder recipe in a magazine and we thought we would make one to our liking.
2 Poblano Chiles
1 lb Sausage (if you would like it spicy, use the Italian sausage)
4 cups fresh corn kernels (about 3 ears)
2 cups chicken broth
1 cup heavy cream
1 clove garlic
1/2 cup red onion
1/2 cup sliced carrots
Salt and pepper to taste
- Preheat broiler. Oil a baking sheet. Set chiles on sheet and broil, turning as needed, until blackened all over, about 15 minutes. Let cool, then remove stem and seeds and chop; set aside.
- Cook sausage in a large skillet over medium heat cook sausage, onion, and garlic, breaking sausage into smaller pieces with a spatula until meat is brown. Strain meat in a strainer and discard fat. Pour sausage into the soup pan.
- Stir in corn, carrots, and broth. Bring to a boil and cook. Bring to a boil and cook. stirring occasionally, until corn is just tender, about 5 minutes. Reduce heat to a simmer, add cream and poblanos, and cook 2 minutes more to blend flavors. Squeeze in the lime and stir(if you think you will have leftovers, you might want to let each person put their own lime in their soup because the lime will curdle the cream overnight).
- When you serve the soup, garnish each bowl with a slice of red onion and basil.
This soup was so delicious and wasn’t too heavy for a summer day!