Spicy Cajun Sausage, Shrimp, and Corn Chowder

Spicy Cajun sausage, shrimp, and corn chowder served over black beans and rice. Victoria de la Maza

Serves 4 to 6 

• 4 tablespoons olive oil
• 1 medium Spanish onion, diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder, more or less to taste 
• 1 tablespoon curry powder, more or less to taste 
• 1 tablespoon turmeric, more or less to taste 
• 1 large red bell pepper, diced 
• 1 large yellow bell pepper, diced 
• 1 poblano pepper, diced 
• 1 pound Cajun/andouille sausage, thinly sliced
• 1 pound white corn kernels, fresh or frozen and thawed at room temperature
• 1 cup chicken broth, preferably low-sodium or homemade
• 1 cup heavy cream
• 1 cup grated white cheddar cheese
• 2 pounds shrimp (16/20 count), peeled and deveined
• Salt and pepper 

In a large stockpot over medium heat, heat the olive oil and sauté the onion and garlic until soft and transparent. Add the spices and stir to coat with the oil and to release all their aromas. Add the peppers and cook for 5 to 6 minutes or until just soft. Season with salt and pepper. 

Add the Cajun sausage and cook for a few minutes, until it begins to release some of its juices, stirring to mix all the ingredients. Add the corn and broth and bring to a boil. Add grated cheese and cream, lower the heat to a simmer, and cook until the cheese has melted.