Featured Recipe
Corn and Red Bell Pepper Chowder with Kielbasa
By 2007 Minnesota Aharts' Cookbook:: from 2008 Ahart Family Reunion Cookbook
Ingredients:
1/2 lb kielbasa sausage
1 cup chopped yellow onion
2 cloves garlic, minced
1 cup chopped red pepper
1/2 Tbsp olive oil, if needed
2 cups chicken broth or stock
1/2 tsp salt
1/8 tsp white pepper
1 1/2 cups corn kernels, fresh or frozen
1 cup half and half
1/4 cup chopped parsley
3 medium red potatoes (about 1 lb), unpeeled, cubed
Directions:
Cut kielbasa into 3/8-inch slices and then halved. In a large Dutch oven over medium heat, combine kielbasa sausage, chopped yellow onion, garlic, and red pepper and saute until vegetables are tender, 6 to 7 minutes. Add oil, if needed. Add stock, potatoes, salt, and white pepper. Bring to a boil. Reduce heat to medium-low and cook, covered, until potatoes are tender, about 20 minutes. Add corn, half and half, and parsley and simmer, uncovered until flavors are blended, about 10 minutes longer. Enjoy with warm crusty bread!
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