Sausage corn poblano chowder

When I was three, as my mom was putting me to bed one night, I asked her – “What did you do when you were my age?”

She told me, dance, and piano, and gymnastics.

So I insisted I wanted to do them too, and my parents signed me up for lessons in all three.

I didn’t mind playing piano, but I hated practicing the boring, easy songs. That didn’t last long.

I liked tumbling, but chickened out pretty fast once we got past things like summersaults. I always wished I stuck with it longer, but y’all, flips are scary.

But dance? I LOVED dancing.

I did it all – tap and jazz, modern and ballroom, even a little hip hop although I’m quite terrible at it.

But my biggest love has always been ballet. Tutus and pointe shoes, classical and contemporary… I loved it all, and wanted nothing more than to be a ballerina when I grew up.

I’ve been in a comfort soup kind of mood, and this absolutely fits the bill.

Hot and creamy and just a little spicy, not to mention filled with hearty sausage and vegetables, this is exactly the kind of thing you want on a chilly winter day.

Sausage Corn Poblano Chowder

from PureWow

  • 5 tbsp unsalted butter, divided
  • 4 fresh sausage links (such as spicy Italian or garlic), casings removed
  • 2 sweet onions, chopped
  • 4 celery stalks, chopped
  • 5 poblano peppers, stem and seeds removed, chopped
  • 4 garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 4 cups chicken broth, homemade or store-bought
  • 1 cup whole milk
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • cayenne pepper, to taste
  • kosher salt and freshly ground black pepper, to taste
  • 2 large russet potatoes, peeled and diced
  • 3 cups corn kernels, frozen or drained, if canned
  • 1/2 cup heavy cream
  • 1/2 cup chopped fresh chives, plus more for garnish
  • 1/2 cup chopped fresh cilantro, plus more for garnish
Cooking Directions
  1. In a large pot, melt 2 tbsp of the butter over medium heat. Crumble the sausage into the pot. Cook, stirring occasionally and breaking the sausage up into bite-size pieces, until it is fully cooked through, 5 to 6 minutes. Remove the sausage with a slotted spoon and drain on paper towels, leaving the remaining fat in the pot.
  2. Add the onions, celery, peppers and garlic to the pot and cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes. Add the remaining 3 tbsp butter and stir until fully melted.
  3. Sprinkle the flour over the vegetables and immediately stir to combine. Cook, stirring constantly, for about 1 minute, then add the broth and milk. Add the cumin and coriander, and season to taste with cayenne, salt and pepper. Bring the mixture to a simmer.
  4. Stir in the potatoes and simmer until they are tender and the soup has developed good flavor, 15 to 20 minutes. Stir in the reserved sausage, the corn and the cream, and simmer for 10 minutes more. Adjust the seasoning to taste.
  5. Just before serving, stir in the chives and cilantro. Garnish with more chives and cilantro immediately before serving, or refrigerate until ready to serve, for up to 5 days.

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