Kielbasa Chowder

Kielbasa Chowder, with potatoes, corn, and red bell peppers

(Sarah's soup!)

1/2 package of turkey kielbasa, quartered and sliced
1/2 of a large sweet onion, diced
2 cloves of garlic, pressed
1 small to medium red bell pepper, seeded and diced
1 Tablespoon of olive oil
about 32 ounces of chicken stock or broth (I used the low salt, non fat variety)
3 medium red potatoes, unpeeled and cubed into bite sized pieces
1/2 teaspoon of salt
1/2 teaspoon of pepper
1 1/2 cups (about a half a package) of frozen corn kernels
1 cup of half and half
1/4 cup of freshly chopped parsley

In a large soup pot on medium heat, combine sausage, onion, garlic and bell pepper.  Saute until vegetables are tender, about 6 minutes.  Use olive oil if needed.  Add the chicken broth, potatoes, salt, pepper, and 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 5-10 minutes longer. 

Recipe from The Big Book of Soups and Stews by Maryana  Vollstedt