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 cobs with water to make the corn broth, saute the sausage and the vegetables. Add veggies and sausage to the broth with a little cream and voila! Smoky Corn Chowder!
I only added a cup of cream. But you could add more – or less, depending on your will power. You must try this! Especially you, Brenda!
This chowder is a chunky blend of corn, potatoes, vegetables and kielbasa, inspired by Mark Bittman's version.
- 6 ears corn husk and silk removed
- 6 cups water
- 1 tablespoon olive oil
- 1 pound smoky kielbasa sausage or other smoked sausage, sliced into half moons
- 1 celery stalk diced
- 1 medium onion diced
- 2 medium white potatoes diced
- 4-5 sprigs of thyme tied together with kitchen string
- 1 1/2 teaspoons kosher salt or more to taste
- 1/2 teaspoon black pepper freshly ground
- 1 cup cream
- 1/2 teaspoon smoked paprika optional
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 6 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.
While the corn is simmering, in a large dutch oven, heat oil over medium high heat. Add sausage and cook until browned and fragrant. Add celery, onion, potatoes and thyme bundle. Cook for about 5 minutes until onion and celery soften a bit.
Sprinkle the flour over the vegetables and sausage and stir until the flour becomes pasty. Cook for about 1 minute, then add about 1 cup of the hot corn broth to the vegetable mixture and stir, scraping up any browned bits from the bottom of the pan. Continue to add the broth in 1 cup increments, stirring after each addition. Stir in the salt, pepper and reserved corn kernels.
Bring the soup to a boil, then reduce heat to a low simmer. Simmer for 10-15 minutes or until the potatoes are tender. Stir in the cream and paprika. Serve.
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