Recipe by Merry Cook
Rich, warm, spicy soup – there is nothing more satisfying on a cold day! The secret to this delicious chowder is the smoked chicken & habenero sausage. Chef Aidell and Chef Emeril make a good one. I have found Aidell’s sausage at Costco, or you can order it online at www.aidell.com, and Emeril’s version I have found in the supermarkets.
Top Review by Sydney Mike
THIS CHOWDER IS GREAT! Loved the inclusion of the sausage (AND the other veggies, besides the corn), which actually made it a main meal, shared with a neighbor couple who also loved it! Thanks for a keeper recipe! [Tagged, made & reviewed for one of my adopted chefs in the current Pick A Chef]
- 1 lb smoked chicken and habanero sausage
- 2 tablespoons olive oil
- 1⁄2 medium onion, chopped
- 1⁄2 red bell pepper, chopped
- 4 celery ribs, cut into 1 inch pieces
- 2 large carrots, cut into 1/2 inch pieces
- 2 (14 ounce) cans creamed corn
- 1 (16 ounce) package frozen corn (off the cob)
- 6 cups chicken broth or 6 cups stock
- 1 cup milk or 1 cup cream
- 1 bay leaves or 1⁄2 teaspoon of crushed bay leaf
- 1 teaspoon dried basil
- 1 pinch salt
- black pepper
Directions See How It's Made
- Slice sausages lengthwise then cut crosswise into bite-size pieces (I remove the casings on mine but you don’t have to do that).
- In a tall stockpot, on high heat, lightly brown sausage in 2 table spoons of olive oil for about 3 minutes to extract the flavors.
- Add onion, celery, red bell pepper, carrots and a pinch of salt to the sausage and cook on med/high heat, stirring frequently, until the onions are transparent (do not let the onions get brown). Add in the bay leaf, basil, and black pepper at this point so that the spices have time to mingle.
- Add in the chicken stock, frozen corn, and creamed corn. Once soup comes back to a boil, turn the heat down to low, cover the pot and cook for 10 minutes – stir occasionally.
- Add in milk (or cream) and simmer on low heat for another 5 minutes.
- Check to make sure the carrots are cooked, if the carrots are cooked then turn off the heat and let rest for 10 minutes then serve and enjoy!
- Other veggies can be added if you have leftovers such as potato, green beans, etc work great in this soup. Also, if a thicker consistency is desired, make a roux and add to soup at the last step when the milk goes inches If you like more heat, add a few splashes of habenero pepper sauce at the end.
- This soup is great the next day, if it lasts that long :).