Roasted Corn Chowder With Ham and Chicken Sausage

The Washington Post, February 20, 2008

• • Cuisine: American
• • Course: Main Course, Soup

Summary:

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.

4 to 5 main-course servings

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.

616 calories, 32g fat, 18g saturated fat, 185mg cholesterol, 1473mg sodium, 49g carbohydrates, 5g dietary fiber, n/a sugar, 39g protein.