Best 2 Corn And Kielbasa Chowder Recipes

Corn and kielbasa chowder is a hearty and flavorful dish that is perfect for a cold winter day. It is a delicious stew-like soup made with fresh corn, kielbasa sausage, potatoes, and other vegetables in a creamy broth. This chowder is easy to make and can be made in one pot. It is also a great way to use up leftover corn and kielbasa.

Here are our top 2 tried and tested recipes!

CORN AND KIELBASA CHOWDER

Corn and Kielbasa Chowder image

Smokey, creamy, rich corn chowder with big chunks of kielbasa. From Everyday with Rachael Ray February 2007 Magazine.

Provided by KelBel

Categories Chowders

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

8 ounces kielbasa, halved lengthwise and thinly sliced
2 onions, finely chopped
1 tablespoon butter
14 1/2 ounces chicken broth
12 ounces baking potatoes, peeled and cut into 1/2-inch cubes
1 cup half-and-half
16 ounces frozen corn, thawed
salt and pepper

Steps:

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.
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.
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.

CORN, KIELBASA, AND BELL PEPPER CHOWDER- BLIZZARD

CORN, KIELBASA, AND BELL PEPPER CHOWDER- BLIZZARD image

Categories Vegetable

Yield 6

Number Of Ingredients 12

Ingredients

2 T butter
1 1/2 C chopped onion
1 medium red pepper, chopped
1 1/2 t garlic, minced
3 C chicken broth
1 lb red skinned potatoes, cut into 1/2 inch pieces
1/4 t black pepper
1/4 t cumin
3 1/2 C shoe peg corn, thawed
8 oz kielbasa, cut into 1/4 inch thick rounds then halved
1/3 C or more of milk
1/3 C cream

Steps:

1. Melt butter. Add onion, pepper, and garlic. Saute until tender (15 min.) 2. Add broth, potatoes, pepper, and cumin. 3. Bring to a boil, then simmer until potatoes are tender about 15-20 min. 4. Puree half of corn in food processor. 5. Add pureed corn, whole corn, kielbasa, milk, and cream to chowder. 6. Simmer until flavors are blended, about 20 min.

Tips:

Use high-quality ingredients: Fresh corn, flavorful kielbasa, and a rich broth will make all the difference in the taste of your chowder.
Don't overcrowd the pot: If you add too much corn or kielbasa to the pot, the chowder will be too thick and the vegetables will not cook evenly.
Simmer, don't boil: Bring the chowder to a boil, then reduce the heat to low and simmer for at least 30 minutes. This will allow the flavors to meld and the vegetables to soften.
Season to taste: Taste the chowder and add more salt, pepper, or herbs as needed.
Serve with your favorite toppings: Corn and kielbasa chowder is delicious served with a dollop of sour cream, a sprinkle of chopped chives, or a crusty piece of bread.

Conclusion:

Corn and kielbasa chowder is a hearty, flavorful soup that is perfect for a cold day. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and delicious meal, give this recipe a try.

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