If you're in the mood for a thick bowl of soup this is the recipe for you. I consider this recipe a bit of a cheaters way of making homemade corn chowder. I got some help from the grocery store using canned condensed cream of chicken soup; to help thicken and flavour the soup. The addition of kielbasa sausage and the ground cumin adds a nice smokey touch, helping to deepen the flavour even further. Add the homemade croutons on top and you have dinner on the table within 30 minutes. Make double of this soup recipe and enjoy it the next few days.

Serves 6

Soup Ingredients:

  • 1-3/4 cup low sodium chicken or vegetable stock
  • 2 cups potatoes, diced
  • 1 medium sized onion, diced
  • coarse salt
  • 1-1/2 cup kielbasa sausage, diced
  • 2 cups cream style canned corn
  • 1 can of condensed cream of chicken soup (substitute: other creamed soup)
  • 1 soup can of milk
  • 2 tbsp tomato paste
  • 1/2 tsp ground cumin
  • freshly cracked black pepper
  • 1/2 cup fresh or frozen corn
  • 1 red bell pepper, diced
  • large handful of chopped fresh parsley

Crouton Ingredients:

  • large crusty bread, cubed (baguette, ciabatta loaf etc.)
  • olive oil
  • 1/2 tsp dried thyme
  • salt and pepper
  • freshly grated Parmesan cheese
1. In a large pot, pour in the stock, and add in the diced potatoes and the chopped onions. Bring the heat up to a boil on medium high heat and let the potatoes cook through. This should take about 10 minutes. Season the potatoes with a pinch of salt.

2. Lower the heat down to a simmer, add in the diced kielbasa sausage, and creamed corn. Let it cook for 2 minutes to infuse the soup with the smokey flavour. Then add in the creamed soup, milk, tomato paste, cumin, black pepper, fresh corn and the diced red pepper. Simmer, stirring occasionally, for a good 10 minutes. Stir the chopped fresh parsley the last minute of cooking. Cover the pot and make the croutons.

3. Croutons: Preheat the oven to 400 F and place the cubed bread on a large baking sheet. Drizzle olive oil and sprinkle salt, pepper, and dried thyme. Toss it altogether and bake until golden brown, about 7-10 minutes. Take it out of the oven and using tongs, toss the croutons together with a good handful of grated Parmesan cheese. Serve the warm soup with the homemade croutons on top and enjoy!

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