Prep 20 mins
Cook 27 mins
This is a lovely chowder with great flavors, and it's quick and easy to make. It's a great way to stretch a small amount of flavourful meat a long way. I used turkey sausage, and it was terrific. Recipe courtesy of my latest favorite cookbook Spilling the Beans.
- canola oil or olive oil
- 1 onion, chopped
- 1 carrot, peeled and chopped
- 1 stalk celery, chopped
- 1-2 link chorizo sausage or 1-2 link Italian sausage or 113.39 g ground turkey
- 2-3 green onions, chopped
- 2-3 garlic cloves, crushed
- 2.46 ml ground cumin
- 236.59-473.18 ml corn (fresh, scraped off the cob, frozen, or canned)
- 236.59 ml black beans (cooked or 1/2 of a 19 oz can)
- 1 yukon gold potatoes (or a handful of baby new potatoes halved) or 1 red potatoes (or a handful of baby new potatoes halved)
- 946.36 ml chicken stock
- 118.29 ml half-and-half or 236.59 ml half-and-half or 396.89 g coconut milk
- In a large saucepan set over medium-high heat, heat a drizzle of oil and saute the onion, carrot, and celery for about 5 minutes, until soft.
- Add the chorizo sausage, squeezed out of it's casing, breaking it up with a spoon, until the meat is no longer pink.
- Stir in the green onions, garlic, and cumin and cook for another minute or two.
- Add the corn, beans, potato, and stock and bring to a simmer.
- Reduce the heat, cover, and cook for about 20 minutes, until the potatoes are tender.
- Simmer for a bit longer (uncovered) if you'd like to thicken up a bit, then stir in the cream or coconut milk and heat through.
- Serve immediately.