- 2 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cans chicken broth
- 1 pound red potatoes, cut into chunks
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon ground cumin
- 1 can whole kernel corn
- 1 can cream style corn
- 8 ounces kielbasa, halved and sliced
- 1/2 cup milk
- 1/3 cup heavy cream
- 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.
- 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.
Kelly's Kitchen 