Irish Kielbasa Chowder
Warm, hearty, and bursting with rich flavors, Irish Kielbasa Chowder is the ultimate comfort food that brings a touch of Ireland to your table. This creamy chowder combines smoky kielbasa sausage, tender russet potatoes, and a medley of aromatic vegetables, all simmered in a savory base of chicken broth and optional Irish stout beer for an added depth of flavor. Finished with velvety heavy cream and melted sharp Irish cheddar cheese, each spoonful delivers a luscious and satisfying bite. Perfect for chilly evenings, this soul-soothing chowder is elevated by its unique blend of ingredients and thickened to perfection for a cozy, rustic texture. Serve it with warm crusty bread or traditional soda bread for an unforgettable meal. Whether you're celebrating St. Patrick’s Day or simply craving a bowl of warmth, Irish Kielbasa Chowder is sure to delight.
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Recipe Information
Ingredients
- 1 pound kielbasa sausage
- 3 tablespoons butter
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 medium russet potatoes, peeled and diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup Irish stout beer (optional)
- 1 cup heavy cream
- 1 cup sharp Irish cheddar cheese, shredded
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 leaf bay leaf
Instructions
Slice the kielbasa into 1/4-inch rounds and set aside.
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion, carrots, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are soft and translucent.
Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Add the sliced kielbasa to the pot and cook for 4-5 minutes, allowing it to brown slightly.
Add the diced potatoes, chicken broth, stout beer (if using), bay leaf, salt, and black pepper. Stir to combine.
Increase the heat to bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the potatoes are tender.
Remove and discard the bay leaf. Use a potato masher to gently mash some of the potatoes in the pot to thicken the chowder slightly, if desired.
Stir in the heavy cream and shredded Irish cheddar cheese. Let the cheese melt completely, stirring occasionally, for 2-3 minutes.
Taste the chowder and adjust seasonings as needed.
Ladle the chowder into bowls and garnish with fresh parsley before serving.
Serve hot with warm crusty bread or soda bread for a complete meal.
Nutrition Facts
Calories |
3474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.9 g | 318% | |
| Saturated Fat | 128.7 g | 644% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 672 mg | 224% | |
| Sodium | 9009 mg | 392% | |
| Total Carbohydrate | 181.2 g | 66% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 27.5 g | ||
| Protein | 99.1 g | 198% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1256 mg | 97% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 5980 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.
