Smoked Sausage and Sweetcorn Chowder

    (126)
    1 hour

    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.


    102 people made this

    Ingredients
    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

    Method
    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.

    Ingredients

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

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    Reviews & ratings
    Average global rating:
    (126)

    Reviews in English (99)

    by
    50

    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.  -  26 May 2005  (Review from Allrecipes US | Canada)

    by
    17

    We loved this soup! I never would have thought of cumin with the other ingredients, but it was great. Very colourful & tasty.  -  26 Nov 2001  (Review from Allrecipes US | Canada)

    by
    15

    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!  -  29 Nov 2005  (Review from Allrecipes US | Canada)

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