Sausage & Corn Chowder

Name: Sausage & Corn Chowder
Total time: 45 min
Yield: 1 serving
Ingredients: 1 cup raw pepitas; 2 teaspoons olive oil; 1 teaspoon maple syrup; ¼ teaspoon fine sea salt; 2 tablespoons olive oil; 8 oz raw Italian sausage; ¼ cup white wine; 1 medium onion; 1 medium carrot; 1 red or green bell pepper or poblano pepper; 2 garlic cloves; 2 cups fresh or frozen corn kernels; 12 oz Yukon gold potatoes; 2 cups chicken stock; 2 cups filtered water; 1 dried bay leaf; Salt and freshly ground black pepper; ½ teaspoon sherry vinegar; chopped fresh cilantro

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Unrated

Total Time
45 mins
Course
Main Course, Soup
Cuisine
American

Sausage & Corn Chowder

Iris Warren

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This hearty corn chowder features flavorful Italian sausage, sweet corn, and tender potatoes in a thick and creamy base, topped with some sweet and salty pepitas for the perfect finishing crunch.

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Ingredients

For Toasted Pepitas:

1 cup raw pepitas
2 teaspoons olive oil
1 teaspoon maple syrup
¼ teaspoon fine sea salt

For Chowder:

2 tablespoons olive oil
8 oz raw Italian sausage ideally bulk sausage, but if using links, remove casings first
¼ cup white wine
1 medium onion chopped
1 medium carrot coarsely chopped
1 red or green bell pepper or poblano pepper diced
2 garlic cloves finely minced
2 cups fresh or frozen corn kernels
12 oz Yukon gold potatoes peeled and cut into 1/2-inch pieces
2 cups chicken stock
2 cups filtered water plus more as needed
1 dried bay leaf
Salt and freshly ground black pepper to taste
½ teaspoon sherry vinegar more or less to taste
chopped fresh cilantro for topping

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Instructions

To make pepitas, preheat oven to 350 degrees F. Toss pepitas with olive oil and maple syrup until evenly coated. Dump onto a parchment-lined baking sheet and spread into an even layer; sprinkle with salt. Bake for 10 minutes, then stir and bake for another 5 to 10 minutes or until seeds are lightly browned and you can hear them crackling. Set aside and let cool. Pepitas can be made ahead of time and, once fully cooled, stored in an airtight container at room temperature.
Heat olive oil in a large saucepan or Dutch oven over medium heat. Add sausage and cook, breaking meat up into small pieces, until cooked through and browned, about 10 minutes. Use a slotted spoon to transfer sausage to a paper towel-lined plate and set aside.
Return saucepan to medium heat. Add white wine and deglaze, scraping up any browned bits on the bottom of the pot.
If your sausage was on the dry side, add a splash of olive oil or butter if necessary. Add onion, carrot, and pepper and sauté until softened and starting to brown in spots, about 8 to 10 minutes. Season generously with salt and pepper. Add garlic and cook until fragrant, another minute more.
Add corn kernels, potato, chicken broth, water, and bay leaf. Bring to a boil, then reduce heat and simmer, uncovered, for about 20 minutes or until potatoes are fork tender. Discard bay leaf.
Carefully ladle about 2 cups of soup into a blender (be very careful blending hot liquids!), and blend on high until smooth and creamy. Return to saucepan along with sausage and stir to evenly incorporate and re-warm sausage. If it's too thick for your liking, add a splash of water or chicken broth as needed. Stir in sherry vinegar. Taste, and add additional vinegar, salt and pepper to taste.
Spoon into serving bowls and top with chopped cilantro and toasted pepitas.