Corn and kielbasa chowder is a hearty and comforting soup made with sweet corn, smoky kielbasa sausage, and creamy broth. It is a perfect dish for cold winter days or anytime you crave a warm and satisfying meal.
STEP 1.In a large pot, cook the kielbasa sausage until browned. Remove from the pot and set aside.
STEP 2.In the same pot, sauté onions, celery, and garlic until softened.
STEP 3.Add the potatoes, corn, chicken broth, and thyme. Bring to a boil and simmer until the potatoes are tender.
STEP 4.Stir in the cooked kielbasa sausage and cream. Simmer for a few more minutes until heated through.
STEP 5.Season with salt and pepper to taste. Serve hot with crusty bread.
Cooking Tips
You can use fresh, frozen, or canned corn for this recipe.
For a spicier flavor, add a pinch of cayenne pepper or red pepper flakes.
Garnish the chowder with chopped fresh parsley or chives for added freshness.
Storage and Serving
Store any leftover corn and kielbasa chowder in an airtight container in the refrigerator for up to 3 days.
Reheat the chowder gently on the stovetop, adding a splash of broth or milk to thin it out if needed.
Serve the chowder hot with crusty bread or oyster crackers for a complete meal.
Nutrition value
455
calories per serving
22 g Fat34 g Protein25 g Carbs8 g FiberOther
Current Totals
22 g Fat
34 g Protein
25 g Carbs
8 g Fiber
MacroNutrients
Carbs
25 g
Protein
34 g
Fiber
8 g
Fats
Fat
22 g
Vitamins & Minerals
Calcium
138 mg
Iron
2 mg
Vitamin A
105 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
8 mg
Vitamin B6
0 mg
Vitamin B9
80 mcg
Vitamin B12
0 mcg
Vitamin C
26 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
69 mg
Manganese
0 mg
Phosphorus
293 mg
Selenium
32 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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