Corn and Kielbasa Chowder

I posted on the nest this week for some menu ideas, I really didn’t want to have to go grocery shopping and wanted to use up the meat and things I had around the house. I was pointed in the direction of this chowder and was happy to try something new, it was a super cool day here in MN so it was perfect.

Adam and I LOVED this recipe, we both had seconds last night and I took the leftovers to work today, I cannot wait to make it again. To use up the ingredients I had I doubled the half and half and chicken broth I used. I would do the same thing again it gave you a good amount of sauce. If you are a soup and kielbasa lover you HAVE to try this!

Corn and Kielbasa Chowder (Inspired From: Living Insanity’s Loving Food Recipe From: Rachel Ray)

• 8 oz. kielbasa cut lengthwise and thinly sliced
• 2 onions finely chopped (I used 1/2 an onion and it was perfect)
• 1 T. butter
• One 14.5 oz can chicken broth
• 1 lg baking potato peeled and cut into 1/2 inch cubes
• 1 c. half and half
• 1 1lb. bag corn thawed
• Salt and pepper
• Fresh dill for garnish

Heat a deep skillet or a wide 4- to 6-quart pot over medium-high heat. Add the kielbasa and cook, stirring, until lightly browned, about 6 minutes. Transfer to a plate.

Add the onions and butter to the pan and cook over medium heat, stirring occasionally, until golden, about 6 minutes. Add the broth and potato and bring to a boil. Reduce the heat, cover with a lid and simmer until the potato is tender, about 10 minutes. Add the half-and-half and corn and cook, stirring, until heated through.

Using a blender or food processor, puree 1 cup chowder until smooth. Stir the puree back into the chowder along with the browned kielbasa and season to taste with salt and pepper. Top with the dill.

Tagged as: kielbasa, Soup, Veggies