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Smoked Sausage and Poblano Chowder Plated Angled

Smoked Sausage and Poblano Chowder

5 from 4 votes
Smoked sausage and poblanos are the hero of this hearty chowder that rests on a backbone of modified Holy Trinity and chicken stock and is further complimented by pulled rotisserie chicken among other surprising and not-so-surprising ingredients =)
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 12
Course: Dinner, Main Course, Soup, Supper
Cuisine: American, Southwest
Calories: 285
Ingredients Equipment Method Notes

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

Equipment

  • Dutch Oven

Method
 

  1. 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.
    Smoked Sausage and Poblano Chowder Charred Poblanos
  2. 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.
    Smoked Sausage and Poblano Chowder Holy Trinity
  3. Mix in the smoked sausage and cook another 4 - 5 minutes, stirring occasionally.
  4. 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.
  5. 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.
    Smoked Sausage and Poblano Chowder All in Pan
  6. 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.
    Smoked Sausage and Poblano Chowder Plated

Notes

Chowder can be enjoyed with or without the added half and half.  Calorie calculation includes it.
Pulled rotisserie chicken is optional as well but adds additional flavor and meatiness.
Turnips could be subbed out for potatoes but we think they made a great addition to this chowder.
For a thicker chowder make a roux by adding some flour, additional fat (oil or butter), and whisk the cream in slowly.