Corn and Kielbasa Chowder Frozen assets Make a double batch of chowder and freeze half for up to a month. Wow very nice soup for luxury recipes.

4 Servings 

Preparation 10 min 

Cooking Time 30 min

Ingredients 

8 ounces kielbasa, halved lengthwise and thinly sliced

2 onions, finely chopped

1 tablespoon butter

One 14.5-ounce can chicken broth

1 large baking potato (about 12 ounces), peeled and cut 

into 1/2-inch cubes

1 cup half-and-half

One 1-pound bag frozen corn, thawed

Salt and pepper

Chopped fresh dill, for garnish

Method 

1.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.

2.Add the onions and butter to the pan and cook over medium heat, stirring occasionally, until golden, about 6 minutes. 

3.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. 

4.Add the half-and-half and corn and cook, stirring, until heated through.

5.Using a blender or food processor, puree 1 cup chowder until smooth. 

6.Stir the puree back into the chowder along with the browned kielbasa and season to taste with salt and pepper. Top with the dill.