Wednesday, January 12, 2011

Sweet Corn Chowder with Kielbasa, Peppers and Chives


Servings: 6 to 8
Preparation Time: 1 hour

2 tablespoons butter
1 medium yellow onion, diced (about 1 ½ cups)
1 large red bell pepper, seeded and diced (about 1 cup)
1 medium jalapeno pepper, seeded and diced (about 2 tablespoons)
2 medium cloves garlic, minced (about 1 teaspoon)
1 tablespoon all-purpose flour
1 quart chicken broth
2 large baking potatoes, peeled and diced into ½-inch squares (about 2 cups)
½ teaspoon ground cumin
Salt and freshly ground pepper

2 (15-ounce cans) sweet corn kernels, drained
6 ounces cooked Kielbasa sausage, cut into ½-inch slices
1 cup half and half
2 tablespoons fresh chives

Heat the butter in a soup pot over medium high heat.

Add the onion, peppers and garlic and cook for 5 minutes.

Sprinkle the veggies with flour and cook for 2 minutes more.

Pour in the chicken broth. Stir in the potatoes and season with cumin, salt and pepper. Bring the soup to a boil. Cover the pot and reduce the heat. Simmer until the potatoes are soft, about 20 to 30 minutes.

Place half of the corn kernels into a food processor and pulse to puree.

Stir in the pureed corn, the remaining corn, sausage and half and half. Simmer the soup, uncovered for 20 minutes.

Season with salt and pepper and stir in the fresh chives. Simmer for 5 minutes more.

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