Prep 20 mins
Cook 1 hr 5 mins
A hearty chowder, especially good during winter months. From Parkway 600 in Kansas City, MO.
- 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
- 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
- Melt butter in heavy large Dutchoven over medium high heat.
- Add onion, both peppers and garlic and saute until tender about 15 minutes.
- Add broth, potatoes, pepper and cumin.
- Bring to boil, reduce heats and simmer until potatoes are tender, about 30 minutes.
- Puree half of corn in processor.
- Add pureed corn, remaining corn, sausage, milk and cream to chowder.
- Simmer about 20 minutes.
- Season to taste.
This is a great soup! It's a thick, tasty, easy-to-make chowder that was good to have on a chilly winter night. I used two red peppers instead of a green and a red because I like red peppers a lot more.