Creole Corn Chowder
This thick and creamy soup is a meal in itself. Inspired by the cuisine of New Orleans, it includes crab meat and Italian sausage.
Ingredients
- 1 or 2 Italian sausages
- 2 Tbsp olive oil
- 4 Tbsp butter
- 2 onions, diced small
- 3 stalks celery, diced small
- 1 red bell pepper, diced small
- 1 green bell pepper
- 1 jalapeño, diced small
- 1 pack green onions
- 2 Tbsp Cajun spices, ground
- 1 bay leaf
- 2 tomatoes, chopped
- 6 cloves garlic, minced
- 4 cups corn kernels
- 6 cups chicken stock
- Salt, to taste
- 1 cup crab meat
- 4 Tbsp thick cream
- 4 Tbsp butter, cold
Method
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1
In a large pot, brown the sausage in olive oil over low heat. Set aside once they’re cooked.
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2
Add the butter, onion, celery, peppers, and Jalapeño and cook over medium heat for about 12 minutes.
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3
Chop the green onions. Add the white to the pot and set the green aside. Add the spices and bay leaf.
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4
Add the tomato, garlic, and 2/3 of the corn. Slice the sausage into rounds and add, along with the chicken stock.
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5
Meanwhile, purée the remaining 1/3 of the corn in a blender. Add a little water if needed.
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6
Add the corn purée, crab meat, and cream to the pot. Bring to a boil.
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7
Add the butter and stir well. Taste to adjust seasoning.
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8
Serve garnished with the chopped onion greens.
