Since I didn’t do too much original cooking this week, I had a hard time deciding what to submit for One Local Summer, so I decided to go with something I made earlier in the season. If there are any recipes that lend themselves to using local ingredients, this is one of them. John Hard, a Columbus-based hot sauce/salsa maker, has tons of recipes up on his web site that use his products. Some can be made completely local, like this one. His version of this, for some reason, tastes better than mine. Don’t get me wrong, mine tastes great. But I think his benefits from cooking for much longer than mine does.
To make this local, I used local corn that I had frozen after last year’s harvest, Walnut Creek butter, smoked sausage from Thurn’s, heavy cream from Snowville Creamery, CaJohn’s Salsa Verde and Grill Seasoning, and shredded cheese from Meadow Maid. I finished it off with a little bit of home-made salsa.
CaJohns Corn Chowder with Smoked Sausage
recipe courtesy John Hard
1 lb Smoked Sausage
1 stick Butter
6 cups Frozen Corn
3 cups Chicken Broth
2 cups Heavy Cream
2 jars CaBoom! Salsa Verde (your choice of heat)
2 Tbsp CaJohns Chipotle Grill Seasoning
2 cups Shredded Mexican Blend Cheese
Salt to taste
Dice the smoked sausage and place in a stock pot. Sauté until edges are crispy. Remove sausage, leaving drippings in the pot. Add butter, heat until melted. Put corn in the pot and sauté until it becomes a golden color. Place broth and 2 cups of the cooked corn into a food processor or blender and whirl until smooth. Add this mixture back to the pot. Stir in the heavy cream and salsa until well blended. Bring to boil over medium heat stirring constantly.
After you reach a boil, stir in sausage cubes. Cook for a couple of more minutes while stirring. Remove from heat and blend the shredded cheese into the soup. Garnish with chopped cilantro and serve.