Corn, Sausage and Pepper Chowder65 Reviews
- Prep: 10 min
- Cook: 50 min
- Ready In: 1 hr
“One of my favorites.” - by MOLSON7
Original recipe yields 6 servings
- In a large pot over medium heat, melt butter. Cook onion, garlic, and bell peppers in butter until tender, 10 to 15 minutes. Stir in broth, potatoes, pepper and cumin and bring to a boil. Reduce heat and simmer 20 minutes, until potatoes are tender.
- Place half the corn in a blender or food processor and puree until smooth. Stir pureed corn, remaining whole corn, kielbasa, milk and cream into soup. Simmer 20 minutes more.
Amount Per Serving (6 total)
- 322 cal
- 15.5 g
- 42.8 g
Based on a 2,000 calorie diet
Reviews (65)Rate This Recipe
"The whole family loved this!!! I stuck to the basic recipe, with just a couple changes. I didn't have any green bell peppers in the fridge, so I substituted a poblano pepper. The slightly spicy fla..." See morevor of the poblano mixed nicely with the cumin, corn, and garlic. I also used frozen diced hash brown potatoes instead of the red potatoes to save some prep/cooking time (something I do with most recipes that call for potatoes). The biggest change I made, though, was substituting evaporated skim milk instead of the milk and cream so that it's much lower in fat. It was still thick and creamy, thanks to the pureed corn. Oh, and (recipe author, please correct me if I'm wrong), I think there was a typo on the amount of sausage--I think it's supposed to be 14 oz, not 4 oz. The packs of kielbasa from the store only come in 14 oz packs, so 4 oz would be just a tiny bit. I used the whole 14 oz and it seemed to be the perfect amount of sausage for the recipe."
"This is a fantastic recipe! We're vegetarian so we omit the sausage and use veggie broth in place of the chicken broth. I also add 2 bay leaves, use one cup of half and half in place of the milk and ..." See morecream and add 1 cup of grated pepper jack cheese. It's marvelous!"
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