Corn, Sausage and Pepper Chowder

Corn, Sausage and Pepper Chowder
The recipe Corn, Sausage and Pepper Chowder can be made in roughly 1 hour. This gluten free recipe serves 6. This hor d'oeuvre has 289 calories, 8g of protein, and 16g of fat per serving. A mixture of butter, heavy cream, bell pepper, and a handful of other ingredients are all it takes to make this recipe so delicious.


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.
Ingredients you will need
Bell PepperBell Pepper
Equipment you will use
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.
Ingredients you will need
Equipment you will use
Food ProcessorFood Processor

Recommended wine: Chardonnay, Sauvignon Blanc, Riesling

Chardonnay, Sauvignon Blanc, and Riesling are my top picks for Chowder. Chowder can benefit from a crisp white to cut through the rich, creamy broth - or you can go big or go home with a rich, buttery chardonnay. The Arrowood Sonoma Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.
Arrowood Sonoma Chardonnay
Arrowood Sonoma Chardonnay
Aromas of delicate pear and melon mix with citrus characteristics of grapefruit and lemon, while flavors of sweet canned pears and melon dominate the palate.VintageIn the glass, the 2000 Sonoma County Chardonnay offers up a mouth-watering array of intriguing flavors and aromas. Loaded with fruit, it comes at you from all directions. VineyardThe fruit for our 2000 Sonoma County Chardonnay comes from three exceptional vineyards in the Russian River Valley. Each vineyard reflects its distinct terroir and contributes different nuances and characteristics to the wine. Fermentation & AgingBecause the fruit is grown in a relatively cool climate, we put it through barrel and malolactic fermentation to balance out the crisp acids and give the wine a rich and creamy texture. Sur lies aging and stirring in French oak barrels adds hints of toasty oak and complexity to the blend
Ready In1 h
Health Score5