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Corn and Kielbasa Chowder

February 2007

Corn and Kielbasa Chowder

Yunhee Kim enlarge

By: Leah Holzel
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Wine Pairing Icon

PAIR WITH:

Wolf Blass Chardonnay Presidents Selection 2004 (Australia)


  • 4 Servings
  • Prep 10 min
  • Cook 30 min

Ingredients:

  • 8 ounces kielbasa, halved lengthwise and thinly sliced
  • 2 onions, finely chopped
  • 1 tablespoon butter
  • One 14.5-ounce can chicken broth
  • 1 large baking potato (about 12 ounces), peeled and cut into 1/2-inch cubes
  • 1 cup half-and-half
  • One 1-pound bag frozen corn, thawed
  • Salt and pepper
  • Chopped fresh dill, for garnish

Frozen assets
Make a double batch of chowder and freeze half for up to a month.

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.

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