Corn And Kielbasa Chowder Food

CORN, SAUSAGE AND PEPPER CHOWDER

Steps:

• In a large pot over medium heat, melt butter. Cook onion, garlic, and bell peppers in butter until tender, 10 to 15 minutes. Stir in broth, potatoes, pepper and cumin and bring to a boil. Reduce heat and simmer 20 minutes, until potatoes are tender.
• Place half the corn in a blender or food processor and puree until smooth. Stir pureed corn, remaining whole corn, kielbasa, milk and cream into soup. Simmer 20 minutes more.

~ COMFORTING KIELBASA CHOWDER ~

Steps:

• 1. Place washed potatoes whole, in a pot and cover with water. Bring to a boil over high heat and continue to boil until fork tender. Rinse with cold water. Once cool enough, peel and slice or cube. Set aside.
• 2. Melt the 1/4 cup butter in a dutch oven, add onions and cook until tender. Add garlic and cook for another minute or so, stirring often.
• 3. Add the flour, salt, pepper and cayenne. Stir well and cook for at least 1 minute.
• 4. Whisk in the milk and bring to a boil, stirring often. Cook for 1 minute after boiling starts.
• 5. Add the corn and Kielbasa and bring back to a boil. Now, reduce heat and simmer for about 10 minutes, stirring frequently so as not to burn.
• 6. Now add the cooked potatoes and heat just long enough to warm through. Taste to see if seasoning needs adjusting to your taste.
• 7. Ladle into serving bowls, top with cheese and green onion slices. I served with a crusty piece of Vienna bread. Delicious!

CORN AND KIELBASA CHOWDER

Steps:

• 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.
• Add the onions and butter to the pan and cook over medium heat, stirring occasionally, until golden, about 6 minutes.
• 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.
• Add the half-and-half and corn and cook, stirring, until heated through.
• 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.

KIELBASA POTATO CHOWDER

Steps:

• In a large nonstick skillet, brown kielbasa and bacon; drain, reserving 1 teaspoon drippings. Add onion; cook over medium heat for 2-3 minutes or until onion is tender. Add garlic; 1 minute longer., In a large saucepan, bring broth and water to a boil. Add the potatoes, bouillon and pepper. Cook for 10 minutes or until potatoes are tender. , Add the meat mixture and kale; cook over medium heat for 2 minutes or until kale is wilted. Reduce heat. Add the cream; cook 1 minute longer or until heated through.

SLOW COOKER CORN AND KIELBASA CHOWDER

Steps:

• Place the kielbasa, onions, potatoes, salt, pepper, and corn into the slow cooker.
• In a bowl, mix the chicken broth with the cream of celery soup until smooth. Pour into the slow cooker.
• Cook on low for 5-6 hours or until the potatoes are tender.
• About a half hour before serving, add the evaporated milk and using an immersion blender, blend all the ingredients together to your desired consistency.
• Cook another half hour.
• Dish up and top with desired toppings and enjoy!

POLISH KIELBASA WITH POTATOES AND CORN

Steps:

• Cut potatoes into small to medium chunks; place them in skillet with oil. Season potatoes with salt and pepper as desired.
• Add diced onion and cook on medium heat. Cut sausage into small chunks and place into skillet when potatoes are almost done.
• When everything in the skillet is hot, open can of corn and stir in with potatoes and sausage. Let all ingredients get hot and serve.

CAJUN SAUSAGE AND CORN CHOWDER

Steps:

• In a large Dutch oven, heat oil over medium heat. Add onions and garlic and cook until soft, 3-5 minutes.
• Add chicken broth, potatoes, sausage, corn and Cajun seasoning and bring to a boil. Simmer for 8-10 minutes, or until potatoes are just tender.
• Meanwhile, whisk together milk and flour in a medium bowl until smooth. Slowly whisk milk mixture into soup and return to a simmer. Cook until thickened, about 5 minutes. Season to taste with salt, pepper, and cayenne. Stir in green onions just before serving.

CHICKEN, SAUSAGE AND CORN CHOWDER

Steps:

• Place a 4-quart heavy-bottomed saucepan over medium-high heat and add the oil.
• When the oil is hot, add the kielbasa and cook, stirring, until lightly browned, about 4 minutes.
• Using a slotted spoon, transfer the kielbasa to a double layer of paper towels.
• Set aside.
• Add the onion to the pan and cook, stirring frequently, until golden, 6 to 7 minutes.
• Add 1/2 cup of the broth and simmer for 2 minutes, scraping up the browned bits.
• Add the remaining 2 1/2 cups broth, kielbasa, corn, potato, chicken, lentils and bay leaf.
• Reduce the heat to medium and simmer, covered, for 25 minutes, or until the potato and lentils are tender.
• Whisk the sour cream into the soup.
• Stir in the spinach, salt and pepper, reduce the heat to low and cook until the soup is just heated through and the spinach is wilted, 2 to 3 minutes. (Do not let it boil.)
• Remove the bay leaf and serve immediately, sprinkled with the parsley.
• Nutritional information per serving: 250 calories (14.7% from fat), 4.1 g fat (0.9 g saturated fat), 19.8 g protein, 35.6 g carbohydrate, 15 mg cholesterol, 709 mg sodium.

CORN AND WILD RICE SOUP WITH SMOKED SAUSAGE

Steps:

• Bring 5 cups broth to simmer in heavy medium saucepan over medium heat. Add wild rice and simmer until all liquid evaporates and rice is almost tender, stirring occasionally, about 40 minutes.
• Meanwhile, blend 3 3/4 cups corn and 1 1/2 cups chicken broth in processor until thick, almost smooth puree forms. Heat vegetable oil in heavy large Dutch oven over medium-high heat. Add sausage and sauté until beginning to brown, about 5 minutes. Add carrots and onions and stir 3 minutes. Add remaining 6 cups chicken broth and bring soup to simmer. Reduce heat to low and simmer soup 15 minutes.
• Add cooked wild rice, corn puree and remaining 2 1/2 cups corn kernels to soup. Cook until wild rice is very tender and flavors blend, about 15 minutes longer. Mix in half and half. Thin soup with more chicken broth, if desired. Season soup to taste with salt and pepper. (Soup can be prepared 2 days ahead. Refrigerate until cold; cover and keep refrigerated. Rewarm soup over medium-low heat before continuing.)
• Ladle soup into bowls. Garnish with chives and parsley and serve.

CORN AND KIELBASA CHOWDER

Steps:

• 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; ~6 minutes. Transfer to a plate. 2. Add the onions and butter to the pan and cook over medium heat, stirring occasionally, until golden, ~6 minutes. Add the broth and potato and bring to a boil. Reduce the heat, cover with a lid and simmer until the potato is tender; ~10 minutes. Add the half-and-half and corn and cook, stirring, until heated through. 3. Using a blender or food processor, puree 1 cup of the chowder until smooth. Stir the puree back into the chowder along with the browned kielbasa and season to taste with salt and pepper. Top with dill.

CROCK-POT POTATO & KIELBASA CHOWDER RECIPE

Steps:

• In a 6 quart or larger slow cooker add all of the ingredients except the cheddar cheese and heavy whipping cream.
• Stir to combine.
• Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours or until the potatoes are fork tender.
• Remove the lid and fish out the bay leaf and discard.
• Add the shredded cheddar cheese and heavy cream to the soup and stir to combine and melt the cheese.
• Serve with a nice fresh salad and some crunchy bread to sop up the soup juices and enjoy!

CORN AND KIELBASA CHOWDER

Steps:

• Heat a deep skillet or wide 4 to 6 quart pot over medium high heat. Add the kielbasa (sliced) and cook, stirring, until lightly browned, about 6 min. Transfer to plate.
• Add the broth and potato (cut into 1/2 inch cubes peeled) and bring to a boil.
• Reduce the heat, cover with a lid and simmer until the potato is tender, about 10 min. Add the half and half and corn and cook, stirring until heated through.
• 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 sason to taste with salt and pepper. Dill makes a great garnish!

KIELBASA & CORN CHOWDER

Steps:

• In a large dutch oven or soup pot, melt the butter.
• Add onion, peppers, and garlic. Cook for about 5 minutes, stirring occasionally
• Sprinkle the flour over the veggies, stir, and cook for 2 more minutes until the floured veggies start to brown.
• Add the chicken broth, potatoes, cumin, and salt and pepper to taste.
• Bring the broth to a low boil, cover, and reduce the heat. Simmer for about 25 minutes or until potatoes are soft.
• Place one can of corn into food processor (or use a stick blender) and pulse to a puree. Stir the pureed corn and the other can of corn into the soup. Add the sausage and half and half and simmer, uncovered, for 15 minutes.
• Taste for seasoning and add additional salt or pepper if necessary. Serve in bowls and top with chives.

KIELBASA CORN CHOWDER

Steps:

• 1. Add all ingredients except cream and cheese to a crock pot and stir.
• 2. Cover, cook on low 8-10 hours or high 5-6 hours.
• 3. Discard bay leaf. Add cheese and cream.