Smoked Sausage and Sweetcorn Chowder

    Smoked Sausage and Sweetcorn Chowder


    102 people made this

    About this recipe: This soup has the perfect combination of flavours and textures. Potatoes are simmered with peppers, sweetcorn, smoked sausage and chicken stock. Perfect for the cold winter months.

    Serves: 6 

    • 30g butter
    • 1 onion, chopped
    • 2 cloves garlic, finely chopped
    • 1 red pepper, chopped
    • 1 green pepper, chopped
    • 500ml chicken stock
    • 450g red potatoes, cut into chunks
    • 1/4 teaspoon ground white pepper
    • 1/4 teaspoon ground cumin
    • 550g sweetcorn
    • 115g kielbasa sausages, halved and sliced
    • 75ml milk
    • 75ml double cream

    Prep:10min  ›  Cook:50min  ›  Ready in:1hr 

    1. In a large pot over medium heat, melt butter. Cook onion, garlic and peppers in butter until tender, 10 to 15 minutes. Stir in stock, potatoes, pepper and cumin and bring to the boil. Reduce heat and simmer 20 minutes, until potatoes are tender.
    2. Place half the sweetcorn in a liquidiser or food processor and puree until smooth. Stir pureed sweetcorn, remaining whole sweetcorn, kielbasa sausage, milk and cream into soup. Simmer 20 minutes more.


    Kielbasa are Polish smoked sausages and can be purchased in Polish delis. If unavailable use Mattessons smoked sausage instead.

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