It seems that this is going to be a recipe-type week here at Making of a Home. As we inch closer to the growing season, we have been eating lots of food from our larder, to make space for this year’s bounty. Last night I grabbed bell peppers, sweet corn and chicken stock from our deep freeze and came up with this recipe from those ingredients. This is a hearty soup that will put some meat on your bones during these damp, April-shower-filled days.
In a stock pot, heat 1/2 stick butter and 2 tablespoons flour over medium heat to make a roux. Stirring constantly, heat this mixture until it turns a rich caramel color.
Add 1 diced red pepper, 1 diced green pepper, and 1 diced yellow onion to the roux mixture. Cook the vegetables until the onions become translucent. Be sure to stir often, scraping all of the roux-goodness from the bottom of the pan while you stir.
While the veggies are cooking, cook 2 pounds ground sausage in a skillet. Once cooked, set aside.
Add 1 quart chicken stock, 2 cups whole milk, 1/2 cup cream, 1 tablespoon salt and 1/2 pepper to the vegetable mixture. Simmer, with the lid on, for 20 minutes.
Add the kernels from 4 ears of sweet corn, the cooked sausage from earlier, and 8 ounces shredded Monterey jack cheese. Simmer uncovered for 45 minutes to one hour.
Garnish the chowder with a dollop of sour cream if you desire. Enjoy!
*A note about all my recipes: I use all organic ingredients, local when available. I use non-homogenized milk, and all of the dairy we use is from animals raised on pasture. I also use oils that are non-GMO verified. All our meat is raised locally on organic feed, and our beef is grass-fed, grass-finished. All our spices and cane sugar are fair-trade certified and purchased through a cooperative.