Corn And Kielbasa Chowder Recipe

Cooking Directions

• 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.