Corn and Kielbasa Chowder Leah Holzel   From Every Day with Rachael Ray February 2007 FOUR SERVINGS Prep Time: 10 min Cook Time: 30 min 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 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.

Endless Summer Minestrone Cod with Stewed Eggplant Bacalao fresco con berenjena guisada Corn and Salsa Tortilla Soup Sopa de pepino y coco See All Soups & Stews See All Recipes ADVERTISEMENT

ADVERTISEMENT