1 tablespoons butter
1 onion, chopped
1 cloves garlic, minced
1 bell pepper, chopped
1 cup chicken broth
1/2 pound red potatoes, cut into chunks
A dash of white pepper
A dash of cumin
1 can (160g) corn
225g sausage of some kind, halved and sliced
1/3 cup milk
Melt butter in a large pot over medium heat. Cook onion, garlic and bell pepper until tender, approx. 10 minutes. Stir in broth, potatoes, pepper and cumin and bring to a boil. Reduce heat and leave to simmer for 25 minutes.
Puree half the corn in a blender or food processor. Stir pureed corn, remaining whole corn, sausage and milk into the soup. Leave to simmer for another 25 minutes or until the potatoes are done.
YUM!!! I like my corn chowder with a bit of a kick, so I added chilli flakes to my portion, and thought it tasted fantastic :-) But there was too little of it - according to the recipe, this should serve 3 - DH and I scraped the pot and hardly got our fill. Next time I'll increase the measurements by 50% - the liquids possibly by 100% as I don't mind my soup being a tad more liquid. Also not entirely sure that it's necessary to puree half the corn, but it might have added to the creaminess, so I don't know...
Anyway, this is DEFINITELY a soup I'll be making again. It was one of the best I've tried in awhile.
Thursday, May 10, 2012
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