Autumn Chowder

50 g Butter
5 Cloves garlic; minced
2 Spanish onions; chopped
2 Red capsicums
2 Green capsicums
4 md Pontiac potatoes
1 l Chicken or vegetable stock
3 Ears corn
200 g Kielbasa sausage; (Polish sausage)
1/2 c Sour cream; (optional)
1/2 bn Chives; chopped

Heat the butter in a large saucepan and cook the garlic for a moment or two. Add the chopped Spanish onions and cook over a moderate heat for 10 minutes until golden and soft.

Meanwhile, dice the potatoes into small cubes, about 1cm. square. Slice the capsicums into julienne strips. When the onions are soft, add the potatoes and capsicums and cook for a further 10 minutes.

Add the stock and salt and pepper to taste and simmer for 30 minutes. Cut the corn off the cob and puree half the corn. Add the pureed corn, corn kernels and finely sliced sausage to the soup and simmer for 10 minutes.

Add the sour cream if desired and warm through. Serve piping hot with extra black pepper.

Autumn Chowder printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.