Sunday, November 6, 2011

Corn and Red Bell Pepper Chowder with Kielbasa

I have had this soup book for several years, but this is the first time I tried this soup.  We are into our soup of the week, and this recipe got a 10. We grade and date our soup at the top of the page so we will know if we want to try it again. This will definitely be a repeat. We both loved it.  I doubled this recipe.  From The Big Book of Soups and Stews by Maryana Vollstedt
Printable Version:
1/2 pound kielbasa sausage, cut into 1/2-inch slices and then halved
1 cup chopped onion
2 cloves garlic, minced
1 cup chopped red bell pepper
1/2 tablespoon olive oil, if needed
2 cup chicken stock or broth
3 medium red potatoes (about 1 pound), unpeeled, cubed
1/2 teaspoon salt
1/8 teaspoon white pepper
1 1/2 cups corn kernels, fresh or frozen (I just used a can of corn drained)
1 cup half-and-half
1/4 cup chopped parsley
In a large Dutch oven over medium heat, combine sausage, onion, garlic, and bell pepper. Saute' until vegetables are tender, 6-8 minutes. Add oil, if needed. Add stock, potatoes, salt, and white pepper. Bring to a boil. Reduce heat to medium-low and cook, covered, until potatoes are tender, about 20 minutes. Add corn, half-and-half, and parsley and simmer, uncovered, until flavors are blended, about 10 minutes longer.
Note: To add more body to the soup, mash a few potatoe pieces with the back of a spoon against the side of the pan. I didn't do this.

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