Smoky Corn Chowder
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
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
- 2 tablespoons all purpose flour
- 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.
Calories: 303kcal | Carbohydrates: 5g | Protein: 7g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 81mg | Sodium: 942mg | Potassium: 162mg | Vitamin A: 545IU | Vitamin C: 2.1mg | Calcium: 36mg | Iron: 0.8mg