Corn, Sausage and Bell Pepper Chowder

⏱ 85 mins 🍽 6 serving(s) 🏷 Chowders

This comforting chowder combines sweet corn and savoury kielbasa sausage with colourful bell peppers and potatoes. The vegetables are first softened in butter, then simmered in broth until tender. Part of the corn is blended to thicken the base, which is enriched with milk and cream for a luxuriously smooth finish. It's a filling, one-pot meal perfect for a cosy dinner.

Corn, Sausage and Bell Pepper Chowder

Ingredients

  • 2 tablespoons butter
  • 1 1/2 cups chopped onions
  • 1 red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 1 1/2 teaspoons chopped garlic
  • 2 cups canned chicken broth
  • 1 lb red potatoes, cut in 1/2 inch pieces
  • 1/4 teaspoon cumin
  • pepper
  • 3 1/2 cups frozen corn, thawed
  • 4 ounces fully cooked kielbasa, cut into 1/4 inch rounds then halved
  • 1/3 cup milk (or more)
  • 1/3 cup whipping cream

Method

  1. Melt the butter in a large, heavy Dutch oven.
  2. Cook the chopped onions, both bell peppers and garlic until they soften, which takes about 15 minutes.
  3. Pour in the chicken broth and add the potato pieces, cumin and a seasoning of pepper.
  4. Allow the mixture to reach a boil, then lower the heat and let it cook until the potatoes are tender, roughly 30 minutes.
  5. Take half of the thawed corn and puree it in a food processor.
  6. Stir the corn puree, the rest of the whole corn kernels, the sliced kielbasa, milk and whipping cream into the pot.
  7. Continue to simmer the chowder for about 20 minutes.
  8. Finally, taste the chowder and adjust the seasoning as needed.

Nutrition (per serving)

Sodium759900 mg

Recipe details

CategoryChowders
AuthorPebbles