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Corn and Kielbasa Chowder

February 2007
Corn and Kielbasa Chowder

by 37 people

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Makes: 4 servings

Prep: 10 mins

Cook: 30 mins

Ingredients
  • 8 ounces kielbasa, halved lengthwise and thinly sliced
  • 2 onions, finely chopped
  • 1 tablespoon butter
  • 1 14 1/2 ounce can  chicken broth
  • 1 large baking potato (about 12 ounces), peeled and cut into 1/2-inch cubes
  • 1 cup half-and-half
  • 1 1 pound bag  frozen corn, thawed
  • Salt and pepper
  • Chopped fresh dill, for garnish
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. 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 salt and pepper. Top with the dill.
Tip PAIR WITH
  • Wolf Blass Chardonnay Presidents Selection 2004 (Australia)
Tip Frozen assets
  • Make a double batch of chowder and freeze half for up to a month.