Irish Kielbasa Chowder Food

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.

~ 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!

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 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.

IRISH KIELBASA CHOWDER

Steps:

• Heat the oil in a large dutch oven over medium-high heat. Add the garlic and kielbasa and brown them well, turning often.
• Add the next three ingredients to the cooking pot and bring to a boil; reduce heat and simmer for for 20 minutes.
• Add cabbage and cook for 10 minutes or until tender.
• Whisk the flour and milk together and add to to soup; simmer for 10 minutes, stirring often.
• Add cheese and cook, stirring until cheese is melted and soup is 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!