#1750 - Kielbasa Chowder

(by Shirley McNevich)

1 large onion (chopped)
1 red bell pepper (chopped)
1 green bell pepper (chopped)
1 tsp. minced garlic
1 pint chicken broth
1lb. kielbasa
5 red potatoes (washed, peeled and diced)
1/2 tsp. black pepper
salt to your taste
1 - 16oz. can Del Monte cream style corn
1 - 16oz. can Del Monte whole kernel corn
1 pint of half and half

In a skillet add a little canola oil, onions, red peppers and green peppers--cook/stir on low heat until tender. In a Dutch oven add onions and peppers, minced garlic, chicken broth, diced potatoes and black pepper--stir and bring to a boil, then reduce heat to simmer. Simmer until potatoes are tender. Cut the kielbasa into coin shaped pieces, then cut each coin shaped piece into 4 pieces. Add kielbasa pieces, cream style corn, whole kernel corn and half and half to the Dutch oven mixture--stir/cook on simmer until mixture is hot. Add salt if necessary.