Corn and Kielbasa Chowder
Cozy up with a bowl of hearty Corn and Kielbasa Chowder, a comforting one-pot recipe that combines smoky kielbasa, sweet corn, and tender potatoes in a creamy, flavorful base. This quick and easy chowder is brought to life with aromatics like garlic, onion, and celery, and a hint of smoked paprika adds depth to every spoonful. Ideal for busy weeknights, this dish comes together in under an hour and serves six, making it perfect for family dinners or meal prep. Garnished with green onions and optional cheddar cheese, this rich and satisfying chowder is a delicious fusion of smoky, creamy, and savory flavors that’s sure to warm your soul. Perfect for fall and winter, "Corn and Kielbasa Chowder" is your go-to recipe for a quick yet indulgent dinner.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 12 ounces kielbasa sausage, sliced into half-moons
- 1 large yellow onion, diced
- 1 medium carrot, peeled and diced
- 1 medium celery stalk, diced
- 3 cloves garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 large Russet potatoes, peeled and diced into 1/2-inch cubes
- 2 cups frozen corn kernels
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 stalks green onions, thinly sliced (for garnish)
- 0.5 cup shredded cheddar cheese (optional, for garnish)
Instructions
Heat a large pot over medium heat and add the butter and olive oil. Once melted, add the kielbasa and cook until browned on both sides, about 5 minutes. Remove the kielbasa with a slotted spoon and set aside.
To the same pot, add the diced onion, carrot, and celery. Sauté until softened, about 5-6 minutes. Stir in the minced garlic and cook for an additional minute.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 2 minutes to remove the raw flour taste.
Slowly pour in the chicken broth, stirring constantly to avoid lumps. Bring the mixture to a simmer.
Add the diced potatoes to the pot and cook for 10-12 minutes, or until they are fork-tender.
Stir in the corn kernels, heavy cream, thyme, smoked paprika, salt, and black pepper. Allow the chowder to simmer gently for 5 minutes.
Return the browned kielbasa to the pot and stir to combine. Cook for another 2-3 minutes to warm through.
Taste and adjust seasoning, adding more salt or pepper if needed.
Ladle the chowder into bowls and garnish with sliced green onions and shredded cheddar cheese, if desired.
Serve hot and enjoy your hearty Corn and Kielbasa Chowder!
Nutrition Facts
Calories |
3370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.3 g | 290% | |
| Saturated Fat | 109.3 g | 546% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 522 mg | 174% | |
| Sodium | 7998 mg | 348% | |
| Total Carbohydrate | 237.0 g | 86% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 49.0 g | ||
| Protein | 94.7 g | 189% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 806 mg | 62% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 5965 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
