Servings: 6 servings
Calories: 369kcal
Ingredients
- 2 Tbsp butter
- 1 medium onion diced
- 1 red bell pepper seeded and diced
- 1 jalapeño pepper seeded and diced, optional
- 2 cloves garlic minced
- 1 Tbsp all-purpose flour
- 4 cups chicken broth
- 2 russet potatoes peeled and diced into 1/2-inch cubes
- 1/2 tsp ground cumin
- kosher salt to taste
- freshly ground black pepper to taste
- 2 15 oz cans sweet corn kernels drained and rinsed, "lower sodium" recommended
- 6 oz pre-cooked Kielbasa sausage sliced
- 1 cup half & half
- 2 Tbsp chives chopped, optional
Instructions
- In a large dutch oven or soup pot, melt the butter.
- Add onion, peppers, and garlic. Cook for about 5 minutes, stirring occasionally
- Sprinkle the flour over the veggies, stir, and cook for 2 more minutes until the floured veggies start to brown.
- Add the chicken broth, potatoes, cumin, and salt and pepper to taste.
- Bring the broth to a low boil, cover, and reduce the heat. Simmer for about 25 minutes or until potatoes are soft.
- Place one can of corn into food processor (or use a stick blender) and pulse to a puree. Stir the pureed corn and the other can of corn into the soup. Add the sausage and half and half and simmer, uncovered, for 15 minutes.
- Taste for seasoning and add additional salt or pepper if necessary. Serve in bowls and top with chives.
Notes
If you have family members who are sensitive to spice, but you still like some heat, omit the fresh jalapeño and chop up some pickled jalapeños to sprinkle on your own bowl.
Nutrition
Sodium: 1108mg | Calcium: 79mg | Vitamin C: 49mg | Vitamin A: 953IU | Sugar: 2g | Fiber: 2g | Potassium: 794mg | Cholesterol: 45mg | Calories: 369kcal | Trans Fat: 1g | Monounsaturated Fat: 7g | Polyunsaturated Fat: 2g | Saturated Fat: 9g | Fat: 19g | Protein: 11g | Carbohydrates: 39g | Iron: 2mg
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