Corn Kielbasa And Bell Pepper Chowder Blizzard Recipes

CORN AND KIELBASA CHOWDER

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.

CORN AND BELL PEPPER CHOWDER

Steps:

• Blend 2 cups corn and 1 cup broth in blender until almost smooth. Melt butter in large saucepan over medium-high heat. Add next 3 ingredients; sauté 5 minutes. Add 2 cups corn, 1 cup broth, and puree from blender. Bring to simmer. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 10 minutes. Mix in cream. Season chowder with salt and pepper. Ladle into bowls; sprinkle with onions.

POLISH KIELBASA WITH POTATOES AND CORN

Steps:

• Cut potatoes into small to medium chunks; place them in skillet with oil. Season potatoes with salt and pepper as desired.
• Add diced onion and cook on medium heat. Cut sausage into small chunks and place into skillet when potatoes are almost done.
• When everything in the skillet is hot, open can of corn and stir in with potatoes and sausage. Let all ingredients get hot and serve.

CORN, SAUSAGE AND PEPPER CHOWDER

Steps:

• 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.

DELICIOUS CORN, POTATO AND BELL PEPPER CHOWDER

Steps:

• In a saucepan sauté onion and garlic in butter for about 3 minutes or until tender.
• Add cream-style corn, corn kernels, potatoes, soup and canned mushrooms.
• Stir in half and half.
• Add green and red bell peppers.
• Season with salt, black pepper and cayenne pepper (if using).
• Simmer for 45 minutes or until veggies are tender.
• Garnish with cooked bacon then sprinkle with parmesan cheese if desired.

CORN, SAUSAGE AND PEPPER CHOWDER

Steps:

• 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.

CORN, SAUSAGE AND PEPPER CHOWDER

Steps:

• 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.

KIELBASA POTATO CHOWDER

Steps:

• In a large nonstick skillet, brown kielbasa and bacon; drain, reserving 1 teaspoon drippings. Add onion; cook over medium heat for 2-3 minutes or until onion is tender. Add garlic; 1 minute longer., In a large saucepan, bring broth and water to a boil. Add the potatoes, bouillon and pepper. Cook for 10 minutes or until potatoes are tender. , Add the meat mixture and kale; cook over medium heat for 2 minutes or until kale is wilted. Reduce heat. Add the cream; cook 1 minute longer or until heated through.

CORN, KIELBASA, AND BELL PEPPER CHOWDER- BLIZZARD

Steps:

• 1. Melt butter. Add onion, pepper, and garlic. Saute until tender (15 min.) 2. Add broth, potatoes, pepper, and cumin. 3. Bring to a boil, then simmer until potatoes are tender about 15-20 min. 4. Puree half of corn in food processor. 5. Add pureed corn, whole corn, kielbasa, milk, and cream to chowder. 6. Simmer until flavors are blended, about 20 min.