Best 3 Kielbasa Corn Chowder Recipes

Kielbasa corn chowder, with flavors that warm the soul and satisfy the appetite, is a savory and hearty soup that combines the smoky, savory flavor of kielbasa sausage with the sweet crunch of corn, all enveloped in a creamy, flavorful broth. Its origins are traced back to the rustic kitchens of Eastern Europe, particularly Poland, where it is known as kielbasa zupa kukurydziana. Over time, this delectable dish made its way across the Atlantic and gained popularity in North America, becoming a beloved comfort food in many households. Whether you're looking for a cozy meal on a chilly evening or a satisfying lunch to brighten your day, kielbasa corn chowder, with its enticing aroma and captivating taste, is sure to delight your palate and leave you craving more.

Here are our top 3 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.

KIELBASA CORN CHOWDER

Kielbasa Corn Chowder image

The creaminess is fantastic with the meatiness of the kielbasa. I prefer spicy kielbasa to add a full array of flavors. I serve this dish with some sort of bread. My family loves cornbread with this dish.

Provided by Sara Andrea

Categories Other Main Dishes

Time 8h15m

Number Of Ingredients 11

Ingredients

1 onion, chopped
1 garlic clove, minced
1 32 oz carton chicken broth
6 potatoes, peeled and diced
2 c frozen corn
1 bay leaf
1 16 oz fully cooked kielbasa, sliced (i like spicy but use whatever flavor suits you best)
1/2 tsp dried thyme
1/2 tsp ground pepper
8 oz shredded cheddar
c heavy whipping cream

Steps:

1. Add all ingredients except cream and cheese to a crock pot and stir.
2. Cover, cook on low 8-10 hours or high 5-6 hours.
3. Discard bay leaf. Add cheese and cream.

Tips:

Use high-quality kielbasa: The flavor of your chowder will depend on the quality of your kielbasa. Look for a kielbasa that is made with fresh, high-quality meat and has a good smoky flavor.
Don't overcrowd the pot: When you add the kielbasa and vegetables to the pot, make sure not to overcrowd it. This will prevent the ingredients from cooking evenly.
Simmer the chowder for at least 30 minutes: This will allow the flavors to meld and develop.
Serve the chowder with a dollop of sour cream or crème fraîche: This will add a creamy richness to the soup.

Conclusion:

Kielbasa corn chowder is a hearty and flavorful soup that is perfect for a cold winter 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 soup, give kielbasa corn chowder a try!