FBD

Terri's Corn and Sausage Chowder

terri's corn and sausage chowder

AmericanOtherEasy30 minBy Northstar

Ingredients

Servings
4
  • 3 tbsp margarine
  • 3 cup chopped onion
  • 1 red bell pepper, coarsely chopped
  • 1 green bell pepper, coarsely chopped
  • 1 yellow bell pepper, coarsely chopped
  • 3 tsp chopped or minced garlic
  • 4 cup low salt chicken broth
  • 1 ½ lbs. new, red potatoes, cut into eighths
  • 1 large bag frozen corn, thawed
  • 1 whole fully-cooked kielbasa or equivalent sausage meat
  • 2/3 cup skim milk
  • 2/3 cup fat free half-and-half cream
  • ½ tsp. cumin
  • ½ tsp. paprika
  • ¼ tsp. cayenne pepper

Instructions

  1. 1

    Cut the sausage and the onions and brown them in the pot.

  2. 2

    Transfer the cooked Italian sausage to the Dutch oven with the potato mixture using a slotted spoon.

  3. 3

    Stir in potatoes, water, salt, marjoram, and pepper.

  4. 4

    Bring to boiling; reduce heat and simmer, uncovered, about 15 minutes or until potato is just tender.

  5. 5

    Add the corn to the pot and continue cooking for 5 minutes.

  6. 6

    Cook 2-3 minutes until corn is just tender, don't overcook.

  7. 7

    Remove from heat.

  8. 8

    Set 1 cup of the chowder aside.

Tags

soupamerican