8 oz kielbasa, halved lengthwise and thinly sliced
2 onions, finely chopped
1 Tbls butter
14.5 oz can chicken broth
large baking potato (about 12 oz), peeled and cut into 1/2″ cubes
1 cup half-and-half
1 lb bag frozen corn, thawed
s & p
chopped fresh dill, for garnish
1. Heat a deep skillet or a wide 4-6 quart pot over med-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. 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.
3. 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 s & p. Top with the dill.