Corn, Sausage and Bell Pepper Chowder |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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A hearty chowder, especially good during winter months. From Parkway 600 in Kansas City, MO. 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 |
Directions:
1. Melt butter in heavy large Dutchoven over medium high heat.
2. Add onion, both peppers and garlic and saute until tender about 15 minutes.
3. Add broth, potatoes, pepper and cumin.
4. Bring to boil, reduce heats and simmer until potatoes are tender, about 30 minutes.
5. Puree half of corn in processor.
6. Add pureed corn, remaining corn, sausage, milk and cream to chowder.
7. Simmer about 20 minutes.
8. Season to taste.
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