Kielbasa and Corn Chowder 

This hearty and comforting chowder combines smoky kielbasa sausage with tender potatoes, sweet corn, and crispy bacon, all simmered in a creamy broth. Perfect for chilly evenings, this dish offers a satisfying balance of flavors and textures. It's a one pot meal that's both easy to prepare and sure to please a crowd.

Full Recipe:

Ingredients

• 6 slices thick cut bacon, chopped

• 14 oz kielbasa sausage, cut into ¼-inch half-moons

• 1 small sweet onion, finely diced

• 2 cloves garlic, minced

• 4 tbsp all-purpose flour

• 32 oz chicken broth

• 4 medium russet potatoes, peeled and cut into ½-inch cubes

• ½ tsp black pepper

• 4 cups fresh or frozen corn kernels

• ¾ cup heavy cream

Directions

1. Cook the Bacon: In a large pot over medium heat, cook the chopped bacon until crispy, about 8–10 minutes. Remove with a slotted spoon and set aside on a paper towel-lined plate.

2. Brown the Kielbasa: In the same pot, add the sliced kielbasa and brown for 2–4 minutes. Remove and set aside with the bacon.

3. Sauté the Onion and Garlic: Add the diced onion to the pot and cook until softened, about 4–5 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.

4. Make the Roux: Sprinkle the flour over the onion and garlic mixture, stirring to combine. Cook for 1 minute to remove the raw flour taste.

5. Add Broth and Potatoes: Gradually pour in the chicken broth while stirring to prevent lumps. Add the diced potatoes and black pepper. Bring to a boil, then reduce heat to low and simmer until potatoes are tender, about 10–15 minutes.

6. Combine Ingredients: Stir in the corn, kielbasa, and heavy cream. Simmer for an additional 5–10 minutes to heat through and allow flavors to meld.

7. Serve: Ladle the chowder into bowls and garnish with the reserved bacon.

Nutritional Information (per serving)

• Calories: 524 kcal

• Protein: 17 g

• Fat: 34 g

  • Saturated Fat: 13 g

• Carbohydrates: 40 g

  • Fiber: 4 g

  • Sugars: 8 g

• Sodium: 1217 mg