Try this smoky corn chowder with chunks of kielbasa for dinner!
Back to fall comfort food central here. I asked for your favorites and the responses came through Facebook and e-mail. Brenda’s pick was creamy soups. I can totally get behind that. Who doesn’t like a soup with a creamy mouth-feel? Some of my favorites are butternut squash soup, roasted red pepper soup and white bean soups with ham and veggies. But for you, Brenda — I’ve got something extra special!
This creamy corn chowder is kicked up with an overload of traditional chowder fare and smoky kielbasa. It’s crazy good. Add more smoked paprika if you like or a hint of cayenne pepper or hot sauce at the end if you’re a spice-nut. This is one of those fill-your-belly and warm-your-heart bowls of goodness.
And like most soups – it’s super-easy to make. Simmer corn with water to make the corn broth, saut? the sausage and the vegetables. Add veggies and sausage to the broth with a little cream and voil?! Smoky Corn Chowder!
I only added a cup of cream. But you could add more – or less, depending on your will power. I also finished the soup with some diced avocado. To me, the smoked sausage lent enough of a southwestern flair that avocado felt right at home. You must try this! Especially you, Brenda!
- 4 ears of corn, husk and silk removed
- 4 cups water
- 1 tablespoon canola oil
- 1 pound smoky kielbasa sausage or other smoked sausage, sliced into half moons
- 1 large carrot, peeled and diced
- 1 celery stalk, diced
- 1 medium onion, diced
- 2 medium red-skinned potatoes
- 2 cloves garlic, minced
- 4-5 sprigs of thyme, tied together with kitchen string
- 1 teaspoon kosher salt (or more to taste)
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika (optional)
- 1 cup frozen baby lima beans (I like fordhook)
- 1 cup cream
- Use a sharp knife (or if you have one of those handy corn-stripping gadgets - use it) to slice kernels off the cob. Transfer kernels to a bowl and set aside.
- Place corn cobs in a large pot and cover with 4 cups of water. Bring to a boil over high heat and reduce heat to medium low. Cover pot and simmer for 10-15 minutes. Remove from heat. Remove the corn cobs and discard. Strain the corn liquid by placing a sieve over a bowl and pouring the liquid through the sieve. Discard the solid remnants in the sieve. Reserve the corn broth.
- Meanwhile, in a large skillet, heat oil over medium high heat. Add sausage and cook until browned and fragrant. Transfer sausage to a bowl. Discard all but 1 tablespoon of oil in the skillet and add carrot, celery, onion and potatoes and cook for about 5 minutes until onion and celery soften a bit. Add garlic and stir one minute or until garlic is fragrant. Add about 1 cup of the corn broth to the vegetable mixture and stir, scraping up any browned bits from the bottom of the pan. Transfer the vegetable mixture back to the pot you cooked the corn in. Add the remaining broth and the kielbasa, smoked paprika, thyme, salt and pepper.
- Bring the soup to a boil over medium high heat, then reduce heat to low and simmer for 10-15 minutes, until potatoes are tender. Stir in reserved corn kernels, lime beans and cream, cook for an additional 5 minutes. Serve.