Hatch Chile Pepper & Sausage Soup

One of our Hatch Chile pepper plants is ready to be harvested and will work perfectly in this soup! If you can't find Hatch Chile peppers, you can use poblano, Anaheim, or bell peppers.

Slice peppers lengthwise and remove membranes and seeds. In a large pan on medium heat, add a tablespoon of olive oil. Next, add diced peppers and onion, and sauté for 5-6 minutes until softened.

While peppers and onions cook, carefully cut the corn off the cob. Heat a medium skillet over medium heat and add 1 teaspoon of olive oil. Sauté the corn for 4-5 minutes, until it turns bright yellow. Remove from heat and set aside. If using canned corn, drain and use one cup without cooking it first.

Next, add the Italian sausage that has been removed from the casings and cook until the sausage is no longer pink. Drain of any grease.

Add two tablespoons of flour and stir.

Next add in corn.

Add in enchilada sauce and stir.

Add in chicken broth stirring until everything is combined. Salt and pepper taste. Bring to a boil, then reduce to a simmer, simmering for 10-15 minutes, stirring occasionally.

Serve with sour cream and freshly chopped cilantro. Enjoy!