We’ve mentioned it countless times on this blog but we’ll say it again – some of our favorite recipes are ones we just stumble into because we want to use up items in the fridge. A lot of soups, stews, and chowders are this way. The more you grab from the fridge and pantry the more the ideas come together in your head. They don’t always work perfectly but when they do you end up with something to share with the world. World, meet Smoked Sausage and Poblano Chowder. We just know you’re going to love it!
Preparation: Smoked Sausage and Poblano Chowder
As you might have guessed, smoked sausage and fire roasted poblanos are the superheroes of this tasty chowder that rests on a backbone of modified Holy Trinity and chicken stock with all kinds of other wonderfully complimentary ingredients. Let’s get to it! Gather up the ingredients and peek at the recipe notes if you want some additional thoughts.
First things first and that’s the poblanos. You can use a grill (we did), gas stove, or a broiler if you don’t have the ability to use flames. Grill, broil, or otherwise char the poblanos on all sides. Set aside to cool. Prep the other veggies and come back to these to peel (the skin will be papery and relatively easy to remove), stem, remove seeds, and chop. On a medium heat grill this will take about 5 minutes per side.
Heat the oil on medium heat in the Dutch Oven or Stock Pot. Saute the onion, celery, and bell pepper for 8 – 10 minutes, stirring occasionally or until vegetables begin to soften.
Mix in the smoked sausage and cook for another 4 – 5 minutes, stirring occasionally.
Add the garlic and green onion, mix well, and cook for another 2 – 3 minutes. NOTE: Burning the garlic shouldn’t be an issue here with everything in the pan but always be mindful not to burn it.
Add the chicken stock and the remaining ingredients through the cilantro. Mix well. Bring to a simmer, cover and cook for 20 – 25 minutes, or until turnips have softened.
Optional: Add the cream or half and half and mix well. Ladle into bowls and top with green onion tops or extra cilantro and serve. Grind in some fresh black pepper, to taste.
As Emeril would say, BAM! You did that. The smells are as wonderful as the flavors now in your bowl. This should get the family back up for seconds. Good thing you made a lot 😉
If you like that, try this…
- Seafood Gumbo
- Shrimp and Sausage Jambalaya
- Lentil Corn Chowder (another “trash can” soup)
- Classic Beef Stew (another hearty favorite)
- Easy Rotisserie Chicken Tikka Masala (fun way #1 to use up rotisserie in the fridge)
- Thai Coconut Red Curry Chicken (fun way #2 to use up rotisserie)
- Instant Pot Chipotle Chicken Soup (fun way #3 to use up rotisserie)
Equipment: Smoked Sausage and Poblano Chowder
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We used our “do-everything” Lodge Enameled Cast Iron Dutch Oven. If you don’t have one of these, you should. It is worth every penny. It is so versatile and cleans up easy. Pick one up today (affiliate link).
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Smoked Sausage and Poblano Chowder
Equipment
- Dutch Oven
Ingredients
- 5 Poblano Peppers, whole Will be charred, peeled, seeded, and diced after step 1 (see instructions)
- 2 tbsp. Extra Virgin Olive Oil
- 1 Yellow or Sweet Onion, diced
- 2 Ribs Celery, diced
- 1 Orange Bell Pepper, diced Can use green for true Holy Trinity. We used what he had =)
- ¾ – 1 lb. Smoked Sausage, sliced User's choice on plain or flavored. You'll notice we used what we had here.
- 3 Cloves Garlic, diced
- 2 Green Onions, chopped To the part where onion is fully green for soup. Save the tops for garnish.
- 1 Quart Chicken Stock We use Better than Bouillon
- 1 can Yellow or Sweet Corn, drained Approx. 15.25 oz. can
- 1 can Fire Roasted Diced Tomatoes, drained Approx. 14.5 oz. can
- 1 can Black Beans, drained Approx. 14.5 oz. can
- 1 – 2 cups Pulled Rotisserie Chicken Not absolutely necessary but was a good add and we had on hand to use up.
- 2 Turnips, small to medium in sized, chopped Can peel if desired. We didn't.
- 1 tsp. Chili Powder
- 1 tsp. Ground Cumin
- 2 Bay Leaves
- 1 Lime, juiced We had to sub lime juice
- ⅓-½ cup Cilantro, chopped Save some for garnish if desired over green onion tops
- 12 – 16 oz. Cream or Half and Half Optional if making creamy soup. Can omit.
- Black Pepper, to taste
Instructions
- Grill, broil, or otherwise char the poblanos on all sides. Set aside to cool. Prep the other veggies and come back to these to peel (the skin will be papery and relatively easy to remove), stem, remove seeds, and chop. On a medium heat grill this will take about 5 minutes per side.
- Heat oil on medium heat in the Dutch Oven or Stock Pot. Saute onion, celery, and bell pepper for 8 – 10 minutes, stirring occasionally or until vegetables begin to soften.
- Mix in the smoked sausage and cook another 4 – 5 minutes, stirring occasionally.
- Add the garlic and green onion, mix well, and cook for another 2 – 3 minutes. NOTE: Burning the garlic shouldn't be an issue here with everything in the pan but always be mindful not to burn it.
- Add the chicken stock and the remaining ingredients through the cilantro. Mix well. Bring to a simmer, cover and cook for 20 – 25 minutes, or until turnips have softened.
- Optional: Add the cream or half and half and mix well. Ladle into bowls and top with green onion tops or extra cilantro and serve. Grind in some fresh black pepper, to taste.
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