Prep 10 mins
Cook 30 mins
Smokey, creamy, rich corn chowder with big chunks of kielbasa. From Everyday with Rachael Ray February 2007 Magazine.
- 8 ounces kielbasa, halved lengthwise and thinly sliced
- 2 onions, finely chopped
- 1 tablespoon butter
- 14 1⁄2 ounces chicken broth
- 12 ounces baking potatoes, peeled and cut into 1/2-inch cubes
- 1 cup half-and-half
- 16 ounces frozen corn, thawed
- salt and pepper
- 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.
This recipe was fast, easy, and good. I made as is. I think this would also be good with ham instead of the kielbasa or just a corn chowder recipe.
This was so good. It was a good soup to prepare on a cold weeknight. I didn't have any half and half, so I used 1/2 heavy cream and 1/2 skim milk, which worked fine. I didn't take time to thaw (or measure) my corn. I had about a pound left in a bag and just dumped it in and let the soup cook until it was done (just a few minutes). I served this with rolls and a salad. I doubled the recipe, so I have some leftover. I hope it reheats well...that's what I'm having for dinner tonight. Thanks for the keeper, KelBel. Sue