Corn & Kielbasa Chowder

I tore this out of a Rachael Ray magazine.

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.


Leave a comment

Filed under Comfort Food, No oven necessary., Pork, Potatoes, Soup

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s