Kielbasa and Corn Chowder
slightly adapted from EveryDay with Rachael Ray, February 2007
Prep Time: 10 min
Cook Time: 30 min
8 ounces kielbasa, halved lengthwise and thinly sliced (I used a chipotle beef sausage.)
2 onions, finely chopped (I used half a large onion and thought it was more than enough.)
1 tablespoon butter
One 14.5-ounce can chicken broth (I used 2 cups beef broth.)
1 large baking potato (about 12 ounces), peeled and cut into 1/2-inch cubes (I used about 4 medium sized red potatoes.)
1 cup half-and-half
One 1-pound bag frozen corn, thawed
Salt and pepper
Chopped fresh dill, for garnish (Omitted)
- 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. (I used a stick blender; I just stuck it into the large pot and blended until it looked like a good consistency.)
- Stir the puree back into the chowder along with the browned kielbasa and season to taste with salt and pepper. Top with the dill.