Best Corn Kielbasa And Bell Pepper Chowder Blizzard Recipes

Corn and Kielbasa Chowder image

Provided by KelBel

Categories Chowders

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

8 ounces kielbasa, halved lengthwise and thinly sliced
2 onions, finely chopped
1 tablespoon butter
14 1/2 ounces chicken broth
12 ounces baking potatoes, peeled and cut into 1/2-inch cubes
1 cup half-and-half
16 ounces frozen corn, thawed
salt and pepper

Steps:

Heat a deep skillet or a wide 4- to 6-quart pot over medium-high heat. Add the kielbasa and cook, stirring, until lightly browned, about 6 minutes. Transfer to a plate.
Add the onions and butter to the pan and cook over medium heat, stirring occasionally, until golden, about 6 minutes.
Add the broth and potato and bring to a boil. Reduce the heat, cover with a lid and simmer until the potato is tender, about 10 minutes.
Add the half-and-half and corn and cook, stirring, until heated through.
Using a blender or food processor, puree 1 cup chowder until smooth. Stir the puree back into the chowder along with the browned kielbasa and season to taste with salt and pepper.

Fresh Corn and Polish Sausage Chowder image

Provided by Nancy J. Patrykus

Time 40m

Number Of Ingredients 13

1.5 lb kielbasa, or similar smoked sausage slice 1/4"
2 boiling potatoes, cut in 1/2" cubes
1 bay leaf
1 green bell pepper, chopped
2 oz pimientos, sliced
1 onion, chopped
13.75 oz chicken broth
2 c corn, cut from cob
2 c cabbage, shredded
2 c milk
pinch salt
pinch white pepper
paprika

Steps:

1. Place sausage slices in a 4 to 6 quart kettle or dutch oven; cook over medium heat, stirring, to brown sausage lightly in its own drippings.
2. Spoon off fat; add potatoes, bay leaf, green pepper, pimientos, onion and broth.
3. Bring to a boil, reduce heat, cover, and simmer for 10 to 25 minutes, until potatoes are tender.
4. Stir in corn and cabbage and boil gently, uncovered, about 3 minutes; add milk.
5. Heat slowly just until soup is steaming hot (do not boil).
6. Season to taste with salt and white pepper.
7. Sprinkle with paprika.

Corn, Sausage and Bell Pepper Chowder image

Provided by Pebbles

Categories Chowders

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons butter
1 1/2 cups chopped onions
1 red bell pepper, chopped
1/2 green bell pepper, chopped
1 1/2 teaspoons chopped garlic
2 cups canned chicken broth
1 lb red potatoes, cut in 1/2 inch pieces
1/4 teaspoon cumin
pepper
3 1/2 cups frozen corn, thawed
4 ounces fully cooked kielbasa, cut into 1/4 inch rounds then halved
1/3 cup milk (or more)
1/3 cup whipping cream

Steps:

Melt butter in heavy large Dutchoven over medium high heat.
Add onion, both peppers and garlic and saute until tender about 15 minutes.
Add broth, potatoes, pepper and cumin.
Bring to boil, reduce heats and simmer until potatoes are tender, about 30 minutes.
Puree half of corn in processor.
Add pureed corn, remaining corn, sausage, milk and cream to chowder.
Simmer about 20 minutes.
Season to taste.

Nutrition Facts : Calories 420.3, Fat 17, SaturatedFat 8.1, Cholesterol 43.5, Sodium 759.9, Carbohydrate 59.9, Fiber 7.2, Sugar 4.4, Protein 14.8

Kielbasa Corn Chowder image

Provided by Sara Andrea

Time 8h15m

Number Of Ingredients 11

1 onion, chopped
1 garlic clove, minced
1 32 oz carton chicken broth
6 potatoes, peeled and diced
2 c frozen corn
1 bay leaf
1 16 oz fully cooked kielbasa, sliced (i like spicy but use whatever flavor suits you best)
1/2 tsp dried thyme
1/2 tsp ground pepper
8 oz shredded cheddar
c heavy whipping cream