Robust Kielbasa and Corn Chowder Recipe

Corn Chowder with Kielbasa

Preparation Time: 10 minutes Cooking Time: 50 minutes Total Duration: 1 hour Servings: 6

A rich chowder featuring kielbasa sausage and corn!

Ingredients

• 4 ounces diced bacon (optional)
• 1 (14-16 ounce) kielbasa sausage, sliced or cubed
• 2 tablespoons butter
• 1 onion, chopped
• 1 cup diced carrots
• 1 cup diced celery
• 3 cloves minced garlic
• 1 teaspoon chopped thyme
• 1 teaspoon paprika (optional)
• 1/4 cup flour (gluten-free option available)
• 6 cups chicken stock (link)
• 2 large potatoes, peeled and diced
• 1/2 cup heavy or whipping cream
• 2 cups corn (can be fresh or frozen)
• salt and pepper to taste

Instructions

1. In a large saucepan over medium heat, cook the bacon until fully cooked, then set aside while keeping the bacon fat in the pan.
2. Add the kielbasa to the pan and cook until it is slightly browned, then remove and set aside.
3. In the same pan, melt the butter, add the onion, carrots, and celery, and sauté until soft, approximately 10 minutes.
4. Incorporate the garlic, thyme, and paprika, then stir well.
5. Sprinkle in the flour, stir, and cook for an additional minute.
6. Gradually pour in 1/2 cup of the broth and deglaze the pan, scraping the brown bits from the bottom with a wooden spoon as the broth sizzles.
7. Pour in the rest of the broth along with the potatoes, bring to a boil, then reduce heat and simmer until potatoes are soft, about 15-20 minutes.
8. Stir in the cream and corn.
9. Incorporate the bacon and kielbasa, seasoning with salt and pepper to taste before serving!

Note: If you choose to leave out the bacon, use 2 tablespoons of oil instead of the bacon grease for cooking the kielbasa.
Note: I prefer using russet or gold potatoes.
Option: Add 1/2 teaspoon of red pepper flakes together with the garlic.
Option: Include a dash of hot sauce, to taste, at the end.
Option: Stir in 2 green onions, thinly sliced, at the end.
Option: Swap the heavy/whipping cream for sour cream.
Option: Substitute the heavy/whipping cream with 4 ounces of cream cheese.
Option: Mix in 1/4 cup of grated parmigiano reggiano (parmesan cheese) at the end, letting it melt.