Corn, Sausage and Pepper Chowder

Yield

6 servings

10

50

2 tablespoons: butter

1: onion, chopped

2 cloves: garlic, minced

1: red bell pepper, chopped

1: green bell pepper, chopped

2 cups: chicken broth

1 pound: red potatoes, cut into chunks

1/4 teaspoon: ground white pepper

1/4 teaspoon: ground cumin

3 1/2 cups: whole kernel corn

4 ounces: kielbasa, halved and sliced

1/3 cup: milk

1/3 cup: heavy cream

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.

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.

Calories: 322 kcal

Carbohydrates: 42.8 g

Cholesterol: 42 mg

Fat: 15.5 g

Fiber: 4.5 g

Protein: 8 g

Sodium: 213 mg