133 Ratings
  • 5 star values: 90
  • 4 star values: 34
  • 3 star values: 6
  • 2 star values: 3

One of my favorites.

MOLSON7
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Nutrition Facts

322 calories; 15.5 g total fat; 42 mg cholesterol; 213 mg sodium. 42.8 g carbohydrates; 8 g protein; Full Nutrition


Reviews (103)

Read All Reviews

Most helpful positive review

Rating: 5 stars
05/26/2005
The whole family loved this!!! I stuck to the basic recipe with just a couple changes. I didn't have any green bell peppers in the fridge so I substituted a poblano pepper. The slightly spicy flavor of the poblano mixed nicely with the cumin corn and garlic. I also used frozen diced hash brown potatoes instead of the red potatoes to save some prep/cooking time (something I do with most recipes that call for potatoes). The biggest change I made though was substituting evaporated skim milk instead of the milk and cream so that it's much lower in fat. It was still thick and creamy thanks to the pureed corn. Oh and (recipe author please correct me if I'm wrong) I think there was a typo on the amount of sausage--I think it's supposed to be 14 oz not 4 oz. The packs of kielbasa from the store only come in 14 oz packs so 4 oz would be just a tiny bit. I used the whole 14 oz and it seemed to be the perfect amount of sausage for the recipe.
(52)

Most helpful critical review

Rating: 2 stars
01/25/2014
As the recipe is written it was BLAND! I kept referring back to the recipe to see if I had left out any ingredients. After I doubled the milk heavy cream added salt and red pepper did it have any flavor.
133 Ratings
  • 5 star values: 90
  • 4 star values: 34
  • 3 star values: 6
  • 2 star values: 3
Rating: 5 stars
05/26/2005
The whole family loved this!!! I stuck to the basic recipe with just a couple changes. I didn't have any green bell peppers in the fridge so I substituted a poblano pepper. The slightly spicy flavor of the poblano mixed nicely with the cumin corn and garlic. I also used frozen diced hash brown potatoes instead of the red potatoes to save some prep/cooking time (something I do with most recipes that call for potatoes). The biggest change I made though was substituting evaporated skim milk instead of the milk and cream so that it's much lower in fat. It was still thick and creamy thanks to the pureed corn. Oh and (recipe author please correct me if I'm wrong) I think there was a typo on the amount of sausage--I think it's supposed to be 14 oz not 4 oz. The packs of kielbasa from the store only come in 14 oz packs so 4 oz would be just a tiny bit. I used the whole 14 oz and it seemed to be the perfect amount of sausage for the recipe.
(52)
Rating: 5 stars
07/12/2003
We loved this soup! I never would have thought of cumin with the other ingredients but it was great. Very colourful & tasty.
(18)
Rating: 5 stars
10/21/2008
This is a fantastic recipe! We're vegetarian so we omit the sausage and use veggie broth in place of the chicken broth. I also add 2 bay leaves use one cup of half and half in place of the milk and cream and add 1 cup of grated pepper jack cheese. It's marvelous!
(15)
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Rating: 5 stars
02/16/2010
Very tasty - even better the next day. For the most part I followed the recipe except... In step 1 - sauteed the veggies in a skillet transferred to pot. In step 2 - browned kielbasa in same skillet transferred to pot. Mopped up excess grease from skillet with paper towel then deglazed with chicken broth to release the fond then added to pot. I used a bag of diced potatoes which seemed to take a long time to soften. Next time I will use red potatoes the recipe calls for. I also found I needed more chicken broth. I will definitely make again. Thanks for the recipe!
(14)
Rating: 5 stars
02/26/2013
This review reflects substantial changes so bypass it if wanting to follow the recipe as written. Looked through 59 reviews at time of this one and identified changes others had made and then threw in one or two new ones. Used a 15-1/4 ounce can whole kernel sweet corn and a 14-3/4 ounce can cream style sweet corn and placed those directly in soup without pureeing the corn. Subbed 6 oz. evaporated milk for 1/3 cup milk and 1/3 cup heavy cream. Used 14 ounce hardwood smoked turkey kielbasa (4 ounces shown in recipe is likely an error). Added 2 fresh jalapeno peppers thinly sliced 5 stalks chopped celery and 3 chopped carrots to cook with the onion mixture. In the 2nd step added 1/2 teaspoon Old Bay Seasoning and 1/2 cup fresh finely chopped parsley after stirring in the corn kielbasa and milk. The jalapenos gave this soup some heat but was perfect for us. We super enjoyed this soup and will be among our favorites. Thank you MOLSON7 for sharing and we couldn t have done it without you.
(11)
Rating: 5 stars
01/07/2007
This is very good!!!! I used smoked sausage and added some celery and it turned out great!! I will be making it again:)
(9)
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Rating: 4 stars
07/14/2003
My family liked it I LOVED it; however we were a bit disappointed at the lack of creaminess. I think next time I would use less chicken broth more heavy cream or even 1/2 'n 1/2 also add some shredded cheese perhaps. The flavor was delicious though and as my young daughter said: very colorful. I would made this again.
(8)
Rating: 5 stars
01/20/2005
Excellent recipe. Great on a cold winter's night. Used a half cup of heavy cream and found it to be very creamy.
(7)
Rating: 5 stars
02/05/2008
LOVED IT LOVED IT.... I used table cream instead of heavy cream and next time I will probably just use more milk to cut down calories (I don't think it will affect the taste too much) Also I didn't have enough corn so I filled in the remainder with some frozen mixed veggies and in the process added more greens to the meal. Never hurts! Also I added a little bit of Louisiana Gold hot sauce to the mix and when we served it we put tabasco in too. Really gave it a great kick. We'll be making this often for sure!
(4)