• Cuisine: American
• Course: Main Course, Soup

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 (1 pound) 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 jalapeño 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.

Recipe Source:

From cookbook author Domenica Marchetti.

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