A cozy, naturally creamy chowder made with poultry sausage, sweet corn, tender potatoes, and toasted pepitas.

For the Toasted Pepitas

1 cup raw pepitas

2 teaspoons olive oil

1 teaspoon maple syrup

1/4 teaspoon fine sea salt

For the Chowder

2 tablespoons olive oil

8 ounces raw turkey or chicken Italian-style sausage

1 medium onion, chopped

1 medium carrot, coarsely chopped

1 red or green bell pepper or poblano pepper, diced

2 garlic cloves, finely minced

2 cups fresh or frozen corn kernels

12 ounces Yukon gold potatoes, peeled and cut into 1/2-inch pieces

2 cups vegetable broth

2 cups water

1 dried bay leaf

Salt and freshly ground black pepper, to taste

1/2 teaspoon apple cider vinegar

Chopped fresh cilantro, for topping

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1. Preheat the oven to 350°F and toast the pepitas with olive oil, maple syrup, and salt until golden.

2. Brown the sausage in a large pot, then transfer to a plate.

3. Cook onion, carrot, and pepper in the same pot until softened, then add garlic.

4. Add corn, potatoes, broth, water, and bay leaf. Simmer until potatoes are tender.

5. Blend a portion of the soup, then return it to the pot with the sausage.

6. Adjust seasoning, stir in vinegar, and serve topped with cilantro and pepitas.

Adjust thickness with additional broth or water as needed. Store leftovers in the refrigerator for up to three days.