Ingredients

• 1 tbsp vegetable oil
• 4 oz turkey kielbasa, diced
• 1 yellow onion, diced
• 3 celery ribs, diced
• 1 red bell pepper, diced
• 1 garlic clove, minced
• 1 chipotle pepper in adobo sauce, minced
• 3 cups corn kernels, fresh, frozen, or canned
• 2 large russet potatoes, peeled and diced
• 3 cups chicken broth
• 1 cup milk
• 2 tbsp cornstarch
• 2 tbsp water
• Salt and pepper to taste
• 1/4 cup sour cream
• 2 tbsp chopped fresh chives

Preparation

In a large soup pot or Dutch oven, heat the oil over medium-high heat. Add the kielbasa and cook, stirring, until it begins to brown on all sides, about 3 to 4 minutes. Add the onion, celery, and bell pepper. Cook, stirring occasionally, until they begin to soften, about 3 to 4 minutes. Add the garlic and chipotle pepper and cook for an additional minute. Add the corn, potatoes, chicken broth, and milk. Bring the mixture to a simmer, then reduce the heat to medium and cook until the potatoes are tender, about 15 minutes.
In a small bowl, whisk the cornstarch and water. Add the cornstarch mixture to the soup, stirring constantly, and cook for an additional 2 to 3 minutes.
Serve immediately topped with a dollop of sour cream and fresh chives or store in the refrigerator for up to 3 days.