They call me the “soup-erintendent,” with a delicious chowder like this.
- 2 Tbsp canola oil
- 24 oz ground Italian turkey sausage
- 2 Tbsp butter
- 2 Tbsp olive oil
- 1 sweet yellow onion, diced
- 1 cup yellow bell pepper, diced
- 3 cloves garlic, minced
- ⅓ cup all-purpose flour
- 48 oz chicken stock
- 1 Tbsp chopped fresh parsley
- Bundle of fresh thyme and 2 bay leaves
- ¼ tsp red pepper flakes
- 1 Tsp smoked paprika
- 1 Tsp ground cumin
- Coarse sea salt and freshly ground black pepper
- ¾ cup Half and Half
- 1 can sweet corn kernels
- 1 can creamed corn
Place a Dutch Oven or large pot over medium heat and add the canola oil. Brown the sausage, season with salt and pepper, then remove and set aside.
Return the pot to the heat and add the olive oil and butter. Sauté the diced onion and bell peppers until softened. Add the minced garlic and sauté for 30 more seconds. Reduce the heat to low and sprinkle in the flour, stirring until blended. Slowly stir in the chicken stock.
Add parsley, basil, red pepper flakes, thyme/bay leaves, paprika, cumin, salt & pepper.
Turn heat to medium high to bring the mixture to a boil. Turn the heat to low, add half and half, corn, and sausage. Simmer for 20 minutes.
When ready to serve, garnish with homemade garlic/butter/fresh parsley croutons.