Ingredients for Corn Sausage And Bell Pepper Chowder
- 2 tablespoons butter
- Onions
- Red Bell Pepper
- Green Bell Pepper
- 2 cloves garlic, minced
- Canned Chicken Broth
- Red Potatoes
- 1/2 teaspoon cumin
- 1/2 teaspoon black pepper
- Frozen Corn
- Kielbasa
- 1 cup milk
- Whipping Cream
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How to Make Corn Sausage And Bell Pepper Chowder
- Melt 2 tablespoons of butter in a heavy large Dutch oven over medium-high heat.
- Add 1 medium onion, chopped; 1 green bell pepper, chopped; 1 red bell pepper, chopped; and 2 cloves garlic, minced. Sauté until tender, about 15 minutes.
- Add 6 cups chicken broth, 2 medium potatoes, peeled and diced; 1/2 teaspoon black pepper; and 1/2 teaspoon cumin.
- Bring to a boil, then reduce heat and simmer until potatoes are tender, about 30 minutes.
- Puree 1 cup of corn kernels in a food processor until smooth.
- Add the pureed corn, 2 cups of whole kernel corn, 1 pound of cooked and crumbled sausage (e.g., kielbasa or andouille), 1 cup milk, and 1/2 cup heavy cream to the chowder.
- Simmer for about 20 minutes, stirring occasionally.
- Season to taste with salt and additional pepper.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
17g
Fat
40g
Carbs
19g
