8 oz kielbasa, halved lengthwise and thinly sliced
2 onions, finely chopped
1 Tbsp butter
1 14.5oz can chicken broth
1 large baking potatoe, peeled and cut into 1/2 inch cubes
1 cup half and half
1 16oz bag frozen corn, thawed
Salt and pepper to taste
Instructions
Heat a deep skillet or wide 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, sitrring, 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 with salt and pepper.
Originally Submitted
2/16/2010
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