fresh from the market: a bowl of colorful chowder

by Chen

Last week, I was craving for the fresh chicken apple sausage from Whole Foods. It was sold out.

Yesterday, I got what I wanted and some fresh corns.

Then, I found a bag of fresh English peas at Trader Joe’s on my way home.

That was the whole story behind today’s chowder.

chowder with corn, pea, and sausage
Makes 6 servings

2 links (about 8 oz) fresh sausage, case removed
2 ears of corn
1 large onion, diced
1 large red bell pepper, diced
10 oz fresh English peas (frozen ones are fine)

1 tbsp EVOO
2 heaping tbsp whole wheat flour
1/4 cup cooking wine
2 1/2 cups low-sodium chicken broth
1 cup milk
salt and pepper

Remove the corn kernels from the cobs. Reserve the cobs.

Heat oil in a large Dutch oven or heavy pot over medium heat and brown the sausage. Break any large lumps and cook until no longer pink. Remove from the pot and set aside.

Add onions to the pot along with a generous pinch of salt. Saute until softened. Add peppers. Continue cooking until peppers are crisp-tender. Stir in flour and mix well. When the “flour smell” is completely cooked off, add corn kernels, cobs, wine, chicken broth, and sausage to the pot. Give it a good stir and lower the heat to medium-low. Cover and cook for 30 minutes, or until the vegetables are tender.

Uncover and discard the cobs. Turn the heat to medium and add peas. Adjust salt and pepper to taste. When the peas start to wrinkle, stir in the milk. Once the mixture is steamy, turn off the heat. Serve warm with whole wheat crackers or toasts.*

* I prefer toasts. Sometimes, I save the last bite to wipe the bottom of my bowl, the best part of soups.