Roasted Corn Chowder With Ham And Chicken Sausage

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Washington Post


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3 tablespoons unsalted butter

1 pound fully cooked chicken sausages, cut into 1/2-inch dice

2 small boneless smoked pork chops, cut into 1/2-inch dice

1 large yellow onion, cut into 1/2-inch dice (about 3 cups)

1 to 2 jalapeƱo peppers, stemmed, seeded and minced

1 red bell pepper, stemmed, seeded and cut into 1/2-inch pieces

1 green bell pepper, stemmed, seeded and cut into 1/2-inch pieces

3 medium (1 pound) red potatoes, peeled and cut into 1/2-inch dice

1 fresh bay leaf

3 sprigs thyme

1 teaspoon kosher or sea salt, or to taste

1 teaspoon sweet Hungarian paprika

1/2 teaspoon smoked Spanish paprika

1/4 teaspoon chipotle powder (may substitute cayenne pepper)

3 tablespoons flour

4 to 5 cups low-sodium chicken broth, preferably nonfat

1 16-ounce bag of frozen roasted corn kernels (may substitute regular frozen corn kernels)

1 cup heavy cream

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