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.
- 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
In a large pot, brown the sausage in olive oil over low heat. Set aside once they’re cooked.
Add the butter, onion, celery, peppers, and Jalapeño and cook over medium heat for about 12 minutes.
Chop the green onions. Add the white to the pot and set the green aside. Add the spices and bay leaf.
Add the tomato, garlic, and 2/3 of the corn. Slice the sausage into rounds and add, along with the chicken stock.
Meanwhile, purée the remaining 1/3 of the corn in a blender. Add a little water if needed.
Add the corn purée, crab meat, and cream to the pot. Bring to a boil.
Add the butter and stir well. Taste to adjust seasoning.
Serve garnished with the chopped onion greens.