Kielbasa Corn 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.

QUICK AND HEARTY CORN CHOWDER

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir onion until tender, about 5 minutes. Stir in corn, water, hash brown potatoes, black pepper, and salt. Bring to a boil; cover and simmer for 5 minutes.
• Whisk 1/2 cup milk and flour in a small bowl until smooth.
• Pour milk mixture into the saucepan. Stir in remaining 1 1/2 cup milk; cook, stirring frequently, until thick, about 5 minutes.

SAUSAGE CORN CHOWDER

Steps:

• In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the potatoes, water, salt, marjoram and pepper., Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are just tender. Add the corn, cream-style corn and milk; heat through.

POLISH KIELBASA WITH POTATOES AND CORN

Steps:

• Cut potatoes into small to medium chunks; place them in skillet with oil. Season potatoes with salt and pepper as desired.
• Add diced onion and cook on medium heat. Cut sausage into small chunks and place into skillet when potatoes are almost done.
• When everything in the skillet is hot, open can of corn and stir in with potatoes and sausage. Let all ingredients get hot and serve.

CHICKEN, SAUSAGE AND CORN CHOWDER

Steps:

• Place a 4-quart heavy-bottomed saucepan over medium-high heat and add the oil.
• When the oil is hot, add the kielbasa and cook, stirring, until lightly browned, about 4 minutes.
• Using a slotted spoon, transfer the kielbasa to a double layer of paper towels.
• Set aside.
• Add the onion to the pan and cook, stirring frequently, until golden, 6 to 7 minutes.
• Add 1/2 cup of the broth and simmer for 2 minutes, scraping up the browned bits.
• Add the remaining 2 1/2 cups broth, kielbasa, corn, potato, chicken, lentils and bay leaf.
• Reduce the heat to medium and simmer, covered, for 25 minutes, or until the potato and lentils are tender.
• Whisk the sour cream into the soup.
• Stir in the spinach, salt and pepper, reduce the heat to low and cook until the soup is just heated through and the spinach is wilted, 2 to 3 minutes. (Do not let it boil.)
• Remove the bay leaf and serve immediately, sprinkled with the parsley.
• Nutritional information per serving: 250 calories (14.7% from fat), 4.1 g fat (0.9 g saturated fat), 19.8 g protein, 35.6 g carbohydrate, 15 mg cholesterol, 709 mg sodium.

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.