Serving Size : 4 - 6 persons
Preparation Time : 20 minutes
Cooking Time : 30 minutes
This is a thick and hearty soup that is perfect for the lovely cold and rainy days that are so prevalent this time of the year. The festive yellows, reds and greens in the soup also serve as a bright compliment to the spicy flavors of black pepper and chiles which are cooled slightly by the sweetness of the corn and potatoes. Served alongside a loaf of fresh toasted bread and perhaps an icy cold beer (for the adults) or a glass of milk (for the kids) this dish is fitting in any season.
| Amount | Measure | Ingredients |
| 1 | lbs | spicy smoked sausage (such as andouille or Cajun sausage) sliced into ¼” rounds |
| 2 | cups | chicken stock (or 1 16 oz can) |
| 1 | tablespoon | butter or margarine |
| 1 | lbs | frozen yellow corn |
| 14 | oz can | cream style corn |
| 3 | large | Anaheim peppers, roasted, peeled and seeded then chopped (or use 2 cans chopped Ortega chiles) |
| 1 | | red bell pepper roasted and chopped |
| 1 | | small yellow onion diced fine |
| 1 | | jalapeno pepper seeded and chopped fine |
| 1/2 | teaspoon | black pepper or to taste |
| 1 | tablespoon | cornstarch in ¼ cup water |
| | | Salt to taste |
To Prepare:
Heat a large soup pot over medium high heat, melt the butter and then add the sliced sausage. Reduce heat to medium and sauté 5 minutes then add the frozen corn, chicken stock, onions and diced chiles and bell peppers. Bring to a simmer and let cook another 4-5 minutes. Add the cream style corn, black pepper and cornstarch-water mixture. Return to simmer and season to taste. Serve immediately in large bowls with cornbread or garlic toast.
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