Let's get to that recipe, shall we?
Corn Chowder with Smoked Sausage and Pasta
(adapted from The Cook's Encyclopaedia of Soup)
- 1 small green bell pepper
- 1 pound potatoes, peeled and diced
- 2 cups canned or frozen corn kernels
- 1 small onion, chopped
- 1 celery stalk, chopped
- 2 1/2 cups chicken stock
- 1 1/4 cups milk
- 1/2 cup small pasta shapes (I used penne because I had it, but I'd recommend something smaller)
- 4 oz smoked sausage, sliced
Put the potatoes in a saucepan with the corn, onion, celery, green pepper, and chicken stock. Bring to a boil, then lower the heat, cover, and simmer 20 minutes or until all the vegetables are tender.
Add the milk, and season with salt and pepper. Carefully puree half the soup in a blender and return to the pan, stirring to mix well with the remaining soup. (Alternately, do what I did and use a hand blender to whiz the soup in the pan until it's partially pureed. It's a lot safer, and it means fewer dishes to wash.)
Add the pasta and simmer for 10 minutes, until the pasta is al dente. (Adjust this to the cook time of your specific pasta, if necessary.)
Meanwhile, heat a little oil in a small saucepan and fry the smoked sausage quickly until warmed through and lightly browned, 2-3 minutes. Stir into the soup, and serve.