6—8 oz. andouille sausage, diced
1 small onion, chopped, about ½ cup
1 mild habanero pepper, minced*
1—2 jalapeno peppers, depending on how much spice you want, minced
1 bay leaf, preferably fresh
2 cups corn kernels (2 or 3 ears’ worth), fresh or frozen
2 bell peppers, chopped (at least one of them red), about 2 cups
2—3 smallish potatoes, peeled and diced, about 2 cups
1 quart corn broth**
2 cups chicken broth
½ cup heavy cream
Salt to taste
Corn oil
Saute the sausage in corn oil until the corners are crispy. Add onion and saute for five minutes. Stir in corn, habanero, jalapenos, and bay leaf. Saute for a minute or two. Add bell peppers and potatoes. Cook for another couple minutes. Add broth and salt, and simmer until potatoes are tender. Add cream and taste to see if it needs more salt.
* I’ve never seen mild habaneros sold—I grow my own. If you can’t get mild ones, omit the jalapenos and use one regular habanero, but don’t dice it. Split it in half and remove the seeds. Put the halves in the pot but remove them after cooking.
** Corn broth is the water left over when I blanch several ears of corn to freeze. You can get the same effect by saving the water after cooking corn on the cob, then simmering the de-corned cobs for 30 minutes or so. Or just use 6 cups chicken broth total. Corn broth has a nice light sweetness.
1 small onion, chopped, about ½ cup
1 mild habanero pepper, minced*
1—2 jalapeno peppers, depending on how much spice you want, minced
1 bay leaf, preferably fresh
2 cups corn kernels (2 or 3 ears’ worth), fresh or frozen
2 bell peppers, chopped (at least one of them red), about 2 cups
2—3 smallish potatoes, peeled and diced, about 2 cups
1 quart corn broth**
2 cups chicken broth
½ cup heavy cream
Salt to taste
Corn oil
Saute the sausage in corn oil until the corners are crispy. Add onion and saute for five minutes. Stir in corn, habanero, jalapenos, and bay leaf. Saute for a minute or two. Add bell peppers and potatoes. Cook for another couple minutes. Add broth and salt, and simmer until potatoes are tender. Add cream and taste to see if it needs more salt.
* I’ve never seen mild habaneros sold—I grow my own. If you can’t get mild ones, omit the jalapenos and use one regular habanero, but don’t dice it. Split it in half and remove the seeds. Put the halves in the pot but remove them after cooking.
** Corn broth is the water left over when I blanch several ears of corn to freeze. You can get the same effect by saving the water after cooking corn on the cob, then simmering the de-corned cobs for 30 minutes or so. Or just use 6 cups chicken broth total. Corn broth has a nice light sweetness.