Spicy Corn Chowder

VEGETARIANS BEWARE!!!!! Although Corn Chowder is usually known for being vegetarian, this recipe is definitely not.  You could most definitely adapt it though if you'd prefer to not enjoy all the delicious meat juices... 

I let this Corn Chowder simmer on low heat for the entire day to make sure it had the greatest taste possible.  I also added sausage to give it a bit more depth, and to throw in an extra twist, I used Japanese hot pepper paste to give it a kick.  

INGREDIENTS: 
2 bags frozen sweet corn 
1 large box stock - veggie or chicken will work 
16 oz. heavy cream 
1 fresh Italian sausage - casing taken off
1/2 large sweet onion - diced (save extra for topping) 
1/2 large red pepper - diced (save extra for topping) 
1/2 large orange pepper - diced (save extra for topping) 
1 large jalapeno - minced (save extra for topping) 
2 Medium sized Yukon Gold potatoes - cubed, but not peeled
butter
salt and pepper to taste 

Roux: 
2 Tbs. butter 
2 Tbs. flour 
1 Cup heated milk 
** melt the butter over medium high heat.  Stir in the flour and cook for about a minute.  Add in the heated milk and whisk to remove lumps.  Add to soup when needed to help thicken.

1.  Begin by cooking the sausage over medium-high heat in a large soup pot.  Add 1 tbs. butter to help the cooking process along.  My sausage didn't have enough fat, so I needed to add the butter.  once the sausage is close to being done, add in the diced onion, red peppers, orange peppers, and minced jalapeno.  Sprinkle with salt and pepper to help the veggies sweat.  

2.   Add in the corn and allow  the kernels to cook for about 3 minutes.  Add the stock and heavy cream and bring to a boil.  Turn the heat down to medium and allow the soup to cook at this temperature for about 20 minutes.  Add salt and pepper as needed!

3.  Once the 20 minutes has finished, add in the roux**  and stir to ensure there are no lumps.  Turn the heat down to low and allow the soup to simmer for as many hours as you have.  

4. About an hour before you are ready to serve, add in the cubed potatoes.  I cut mine so they were pretty tiny.  That way they cook quick and fit perfectly into each bite. Then, shortly before you are ready to serve the soup, add in 1 tbs. hot pepper paste.  If you don't have that, feel free to use a different hot sauce that yo do have.  Start slow and add it in until you get the heat that you like. 

5.  Top with left over peppers, onions, and jalapenos.  If you are really outgoing, you could make deep fried tortilla strips or something of the like, which would also be an amazing touch.