Today began as a pretty benign type of day ... some sun, some cloud ... but, then the wind kicked up and must have been gusting to about 60 or 70 kph ! All of a sudden a huge black cloud rolled right over our heads; it looked so ominous ... but,.... nothing. The wild wind blew it away in about an hour. That was it... but, meanwhile, I had decided it would be a cool evening and perfect for soup. Hahahah... we could have had sandwiches on the patio.... but seriously, it is not quite that warm and the soup was deeelish !! Greg said as soon as he came in the door.... oh, yum... I smell soup ...aaaanddddd... no, no.... don't tell me.... mmmm... apple cobbler!! What a nose that guy has! Sure can't fool him.
This is a combination of two different corn soup/chowder recipes with a few of my own flourishes, as usual. You know how it goes right? a recipe is just yer basic guidelines don'tcha know? Sometimes you have all the ingredients..sometimes ya don't. So, feel free to improvise (especially with soups...they are absolutely perfect for that) This recipe is fairly spicy and I like to serve it with a whole wheat or multi grain bun or bread... no need for extra spicy breads or overly flavorful sandwiches if you are having accompaniments for a hungry man! don't forget though..if you are not into spicy...just leave out some of the peppery stuff... make it a bit more subtle.... but...do make it okay?
Corn and Sausage Chowder
2 Tbsp. butter
1 small onion (sliced or diced .. your preference)
1 small sweet red pepper, chopped
2 medium to large potatoes
1/4 cup all purpose flour
1/2 tsp. dry mustard
2 – 2 1/2 cups chicken broth or bouillon
1/2 tsp. each of paprika and salt
1/4 tsp. crushed pepper flakes or cayenne pepper (optional)
1 bay leaf
1/4 tsp. freshly ground black pepper
Sprinkle of sweet basil or some other spices of choice (like Herbs de Provence)
12 oz. can whole kernel corn, drained or
1-1/2 cups frozen whole kernel corn
2 cups homogenized milk
1/2 to 1 cup grated cheese (optional)
One cooked spicy sausage cut into slices or diced.
Melt butter in large saucepan over medium heat. Add onion and half the sweet pepper. Cook, stirring occasionally, until onion has softened, about 4 to 5 minutes. Meanwhile, peel potatoes, if you wish, and dice.
Stirring constantly, slowly sprinkle onion mixture with flour, then mustard. Continuing to stir, gradually pour in broth. Then, add seasonings. Cook over medium heat, stirring constantly, until slightly thickened, about 3 to 4 minutes. Then, stir in potatoes and corn. Cook, stirring often, just until mixture comes to a boil. Cover, reduce heat to low and simmer, stirring occasionally, ‘til potatoes are tender, about 15 to 20 mins. Add diced sausage soon after adding potatoes so it has time to infuse the soup with extra flavour.
Increase heat to medium. Stir in milk and remaining sweet pepper. Do not let chowder boil. When hot, sprinkle in cheese if using, and stir ‘til melted. Serve immediately, sprinkle with thinly sliced green onions for an attractive garnish.