Corn, Sausage and Pepper Chowder Recipe - Allrecipes.com
Corn, Sausage and Pepper Chowder Recipe
  • READY IN 1 hr

Corn, Sausage and Pepper Chowder

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"One of my favorites."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    50 mins
  • READY IN

    1 hr

Directions

  1. 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.
  2. 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.
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Reviews More Reviews

Most Helpful Positive Review
May 26, 2005

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.

 
Most Helpful Critical Review
Feb 01, 2010

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!

 
Jul 12, 2003

We loved this soup! I never would have thought of cumin with the other ingredients, but it was great. Very colourful & tasty.

 
Oct 21, 2008

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!

 
Feb 16, 2010

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!

 
Jul 14, 2003

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.

 
Jan 20, 2005

Excellent recipe. Great on a cold winter's night. Used a half cup of heavy cream and found it to be very creamy.

 
Jan 07, 2007

This is very good!!!! I used smoked sausage and added some celery and it turned out great!! I will be making it again:)

 

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Nutrition

  • Calories
  • 322 kcal
  • 16%
  • Carbohydrates
  • 42.8 g
  • 14%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 15.5 g
  • 24%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 8 g
  • 16%
  • Sodium
  • 213 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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