Comforting Kielbasa Chowder Recipes

KIELBASA POTATO CHOWDER

Steps:

• In a large nonstick skillet, brown kielbasa and bacon; drain, reserving 1 teaspoon drippings. Add onion; cook over medium heat for 2-3 minutes or until onion is tender. Add garlic; 1 minute longer., In a large saucepan, bring broth and water to a boil. Add the potatoes, bouillon and pepper. Cook for 10 minutes or until potatoes are tender. , Add the meat mixture and kale; cook over medium heat for 2 minutes or until kale is wilted. Reduce heat. Add the cream; cook 1 minute longer or until heated through.

~ COMFORTING KIELBASA CHOWDER ~

Steps:

• 1. Place washed potatoes whole, in a pot and cover with water. Bring to a boil over high heat and continue to boil until fork tender. Rinse with cold water. Once cool enough, peel and slice or cube. Set aside.
• 2. Melt the 1/4 cup butter in a dutch oven, add onions and cook until tender. Add garlic and cook for another minute or so, stirring often.
• 3. Add the flour, salt, pepper and cayenne. Stir well and cook for at least 1 minute.
• 4. Whisk in the milk and bring to a boil, stirring often. Cook for 1 minute after boiling starts.
• 5. Add the corn and Kielbasa and bring back to a boil. Now, reduce heat and simmer for about 10 minutes, stirring frequently so as not to burn.
• 6. Now add the cooked potatoes and heat just long enough to warm through. Taste to see if seasoning needs adjusting to your taste.
• 7. Ladle into serving bowls, top with cheese and green onion slices. I served with a crusty piece of Vienna bread. Delicious!

IRISH KIELBASA CHOWDER

Steps:

• Heat the oil in a large dutch oven over medium-high heat. Add the garlic and kielbasa and brown them well, turning often.
• Add the next three ingredients to the cooking pot and bring to a boil; reduce heat and simmer for for 20 minutes.
• Add cabbage and cook for 10 minutes or until tender.
• Whisk the flour and milk together and add to to soup; simmer for 10 minutes, stirring often.
• Add cheese and cook, stirring until cheese is melted and soup is heated through.

KIELBASA POTATO CHOWDER

Steps:

• In a large nonstick skillet, brown kielbasa and bacon; drain, reserving 1 teaspoon drippings.
• Add onion and garlic; cook over medium heat for 2 - 3 minutes or until onion is tender.
• In a large saucepan, bring broth and water to a boil.
• Add the potatoes, bouillon and pepper. Cook for 10 minutes or until potatoes are tender.
• Add the meat mixture and kale; cook over medium heat for 2 minutes or until kale is wilted.
• Reduce heat. Add the cream; cook 1 minute longer or until heated through.

CORN AND KIELBASA CHOWDER

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.