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
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.
Taste to adjust seasonings. Bring the chowder back to a simmer and add the shrimp. Cook for 3 or 4 minutes, or until the shrimp is cooked through. Serve hot over black beans and rice (recipe follows), garnished with diced tomatoes, scallions, and sour cream.
Make Ahead: The chowder can be made ahead of time (in the morning, or the day before), leaving out the shrimp. Just before serving, bring the chowder back to a simmer over low heat and add the shrimp. Cook for 3 or 4 minutes, or until the shrimp is cooked through, then serve hot.
Black Beans and RiceServes 4
- 1 tablespoon olive oil
- 1 cup uncooked white or brown long grain rice
- 2 cups water
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (15.5-ounce) can black beans, rinsed and drained
Make Ahead: Rice and beans can be cooked ahead of time and reheated over low heat. Stir well before serving.