Recipe by MOLSON7
"One of my favorites."
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red bell pepper, chopped
green bell pepper, chopped
red potatoes, cut into chunks
ground white pepper
3 1/2 cups
whole kernel corn
kielbasa, halved and sliced
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 flavor 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.
I made this as written, with turkey kielbasa. It was really salty (my fault), but I guess I just don't like the sausage in soup genre. I would have liked it very much with no kielbasa at all, but I needed to rate this truthfully so I remember not to make it again!
We loved this soup! I never would have thought of cumin with the other ingredients, but it was great. Very colourful & tasty.
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 cream and add 1 cup of grated pepper jack cheese. It's marvelous!
Very tasty - even better the next day. For the most part, I followed the recipe except... In step 1 - sauteed the veggies in a skillet, transferred to pot. In step 2 - browned kielbasa in same skillet, transferred to pot. Mopped up excess grease from skillet with paper towel then deglazed with chicken broth to release the fond then added to pot. I used a bag of diced potatoes which seemed to take a long time to soften. Next time I will use red potatoes the recipe calls for. I also found I needed more chicken broth. I will definitely make again. Thanks for the recipe!
This is very good!!!! I used smoked sausage and added some celery and it turned out great!! I will be making it again:)
My family liked it, I LOVED it; however we were a bit disappointed at the lack of creaminess. I think next time I would use less chicken broth, more heavy cream or even 1/2 'n 1/2, also add some shredded cheese perhaps. The flavor was delicious though, and as my young daughter said: very colorful. I would made this again.
Excellent recipe. Great on a cold winter's night. Used a half cup of heavy cream and found it to be very creamy.
* Percent Daily Values are based on a 2,000 calorie diet.
Corn, Sausage and Pepper Chowder
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 322
** Calories from Fat: 140
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