Corn and Kielbasa Chowder

Submitted by KelBel

"Smokey, creamy, rich corn chowder with big chunks of kielbasa. From Everyday with Rachael Ray February 2007 Magazine."

 

• Ready In: 40mins
• Ingredients: 8
• Serves: 4

ingredients

• 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

directions

1. 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.
2. Add the onions and butter to the pan and cook over medium heat, stirring occasionally, until golden, about 6 minutes.
3. 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.
4. Add the half-and-half and corn and cook, stirring, until heated through.
5. 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.

Reviews

[lisa6682]

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.

 

[SweetSueAl]

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