During the summer, I sometimes like a corn chowder…but because it’s 100 degrees at my house, I don’t want it really thick and creamy (I’ll save that for fall and winter!). This one right here whips up in no time and is just a nice way to use up fresh corn (frozen corn would sub just fine!). And to top things off? A dollop of creme fraiche…because that stuff is good stirred into ANYTHING! If you can’t find creme fraiche at your store…you can just sub with sour cream. Easy, right?
This recipe serves four.
Extra Virgin Olive Oil (EVOO)
salt and pepper
1 pound of kielbasa style sausage (we used a turkey sausage), cut into pieces
1 red onion, chopped
6 slices of bacon (we used turkey bacon), chopped
1 jalapeno, chopped (for less heat remove the seeds and ribs)
1 (10 oz) can of Rotel tomaotes
4 red potatoes, quartered
about a quart of chicken stock
3 cups of fresh or frozen corn kernels
splash of cream or milk
creme fraiche, to garnish
snipped chives, to garnish
In a large pot over medium-high heat, add in a big drizzle of EVOO along with your chopped sausage, onion and bacon. Sprinkle in a big pinch of salt and pepper. Allow your onion to caramelize and your bacon to crisp up (about 5 to 8 minutes or so). When the onions are tender and the bacon is crisp, stir in your chopped jalapeno and saute a minute or two. Next, stir in your Rotel, quartered potatoes and then your stock. You need enough stock to cover. Stir in another pinch of salt and pepper and then bring everything up to a boil and then reduce the heat to low and simmer until the potatoes are tender (about 10 minutes or so). When the potatoes are tender, stir in your corn and let it cook another 3 or 4 minutes. Right before you’re ready to serve, stir in a splash (tablespoon or so) of cream.
Ladle soup into bowls and garnish with a dollop of cream fraiche (or sour cream) and snipped chives.
Lots of goodness in here: sausage, corn, potatoes and a yummy topping!