The Chef

Restaurants

Meals

Drinks

Restaurants›Mosa Asian Bistro›Memphis Chowder Recipe

Memphis Chowder Recipe

Name: Mosa Asian Bistros Memphis Chowder Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 12 oz smoked sausage (e.g., kielbasa or andouille), sliced 1/4-inch thick; 1 each yellow onion, medium, diced; 2 each carrots, peeled and diced; 2 each celery stalks, diced; 3 each garlic cloves, minced; 1 tsp smoked paprika; 1 tsp dried thyme; 1 tsp crushed red pepper flakes; 1 each bay leaf; 2 cups cooked white beans (cannellini or navy), drained and rinsed; 1 cup cooked black-eyed peas, drained and rinsed; 6 cups low-sodium chicken or vegetable broth; 4 cups turnip greens (stems removed, leaves roughly chopped), packed; 2 each small Yukon Gold potatoes, peeled and cut into 1/2-inch cubes; 1 tbsp fresh lemon juice; 1 tsp Worcestershire sauce; 1 tsp salt; 1 tsp black pepper, freshly ground; 2 tbsp chopped fresh parsley for garnish; 1 cup prepared cornbread (store-bought or homemade), crumbled; 1 tbsp unsalted butter, melted (for drizzling); 1 tbsp olive oil or neutral oil

Inspired by Mosa Asian Bistro

Time50m

Serves4

Brothy soup made with white beans, black-eyed peas, turnip greens, smoked sausage, carrots, celery, and onions, topped with cornbread.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Soup Base

12 oz smoked sausage (e.g., kielbasa or andouille), sliced 1/4-inch thick

1 each yellow onion, medium, diced

2 each carrots, peeled and diced

2 each celery stalks, diced

3 each Garlic cloves, minced

1 tsp Smoked paprika

1 tsp dried thyme

1 tsp Crushed red pepper flakes

1 each bay leaf

Legumes & Broth

2 cups cooked white beans (cannellini or navy), drained and rinsed

1 cup cooked black-eyed peas, drained and rinsed

6 cups low-sodium chicken or vegetable broth

Greens & Potatoes

4 cups turnip greens (stems removed, leaves roughly chopped), packed

2 each small Yukon Gold potatoes, peeled and cut into 1/2-inch cubes

Final Seasoning & Finish

1 tbsp fresh lemon juice

1 tsp Original Worcestershire Sauce

1 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

2 tbsp chopped fresh parsley for garnish

Cornbread Topping

1 cup prepared cornbread (store-bought or homemade), crumbled

1 tbsp unsalted butter, melted (for drizzling)

Cooking Oil

1 tbsp olive oil or neutral oil

Method

Soup Base

Brown sausage and aromatics

Heat a large Dutch oven or heavy pot over medium heat. Add 1 tablespoon oil. When shimmering, add the sliced smoked sausage in a single layer and cook 4–5 minutes, stirring occasionally, until browned and slightly crisp at the edges. Use a slotted spoon to transfer the sausage to a bowl and reserve the rendered fat in the pot.

Sweat vegetables

Add the diced onion, carrots, and celery to the pot. Cook over medium heat, stirring occasionally, until the onion is translucent and vegetables begin to soften, about 6–8 minutes. Add the minced garlic, smoked paprika, dried thyme, and crushed red pepper flakes; cook 30–45 seconds until fragrant.

Legumes & Broth

Combine beans and broth

Return the browned sausage to the pot. Add the drained white beans and black-eyed peas, pour in 6 cups of broth, and add the bay leaf. Increase heat to bring the mixture to a simmer, then reduce to medium-low and simmer gently for 10 minutes to allow flavors to meld.

Greens & Potatoes

Cook potatoes and greens

Add the cubed Yukon Gold potatoes to the simmering soup and cook 8–10 minutes until the potatoes are tender when pierced with a fork. Stir in the chopped turnip greens and continue simmering 3–5 minutes until the greens are wilted but still bright. Taste broth; if the greens are very bitter, simmer an extra 2–3 minutes.

Final Seasoning & Finish

Adjust seasoning and finish

Remove and discard the bay leaf. Stir in 1 tablespoon lemon juice and 1 teaspoon Worcestershire sauce. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper, then taste and adjust salt, pepper, or lemon as desired. If you prefer a thicker chowder, mash about 1 cup of the beans gently against the side of the pot with a spoon and stir to incorporate for a creamier texture. Add chopped parsley and keep the soup hot over low heat while preparing the topping.

Cornbread Topping

Prepare cornbread topping

Crumble 1 cup of prepared cornbread into bite-sized pieces. Toss the crumbled cornbread with 1 tablespoon melted butter to lightly moisten and help it brown when warmed. To serve, either toast the crumbled cornbread in a 350°F (175°C) oven on a sheet pan for 6–8 minutes until slightly crisp, or spoon warm chowder into bowls and top with the crumbled cornbread and an additional drizzle of melted butter.

To Serve

Ladle the chowder into warmed bowls, making sure each portion gets a mix of sausage, beans, potatoes, and greens. Top each bowl with a generous spoonful of the buttery crumbled cornbread and a sprinkle of chopped parsley. Serve hot with extra hot sauce or crushed red pepper on the side, if desired.