Spicy Poblano and Sausage Chowder with Sharp Cheddar Crostini
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Cook time: 
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Serves: 4 medium sized bowls
  • 2 poblano peppers
  • 2 teaspoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 3 turkey italian sausage links, removed from casings
  • 36 ounces low-sodium chicken stock, divided (plus more if needed)
  • 1 teaspoon salt
  • 6 red potatoes, cut into bite-sized pieces
  • 3 plum tomatoes, chopped (seeds and all)
  • 1 parmesan cheese rind
  • 1 mini multi-grain baguette
  • 1 tablespoon melted butter
  • 1½ cups shredded sharp white cheddar cheese, plus more for garnish
  • Cilantro
  1. Over a gas stove or under a broiler, roast peppers until charred on all sides. Place in bowl and cover with plastic, let set for 10-15 minutes. Peel skin off, and de-stem and seed. Dice one pepper and set the other aside. Transfer the other to a mini food processor or blender along with 4 ounces of the chicken stock. Puree.
  2. In a large stock pot, heat olive oil over a medium heat. Add onions and garlic. Saute until slightly soft, about 2-3 minutes. Season with salt. Push to the side of the pan.
  3. Add turkey italian sausage, brown.
  4. Once the turkey is brown, add chopped poblano peppers, pureed peppers, remaining chicken stock, salt, potatoes, tomatoes and parmesan cheese rind.
  5. Simmer for 20-25 minutes.
For the crostini:
  1. Set the oven to broil. Cut baguette into 6½ inch slices. Spread softened butter on slices of bread and then top evenly with shredded cheese. Broil 1-2 minutes until cheese is melted.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/spicy-poblano-sausage-chowder-sharp-cheddar-crostini/