Corn and Kielbasa Chowder |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Smokey, creamy, rich corn chowder with big chunks of kielbasa. From Everyday with Rachael Ray February 2007 Magazine. Ingredients:
8 ounces kielbasa, halved lengthwise and thinly sliced |
2 onions, finely chopped |
1 tablespoon butter |
14 1/2 ounces chicken broth |
12 ounces baking potatoes, peeled and cut into 1/2-inch cubes |
1 cup half-and-half |
16 ounces frozen corn, thawed |
salt and pepper |
Directions:
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. Stir the puree back into the chowder along with the browned kielbasa and season to taste with salt and pepper.
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