Thursday, February 4, 2010

Corn and Kielbasa Chowder

Yay - a picture! High five to me for remembering to take one this time.

Marci posted this on her recipe blog and gave it great reviews, and since we had almost all of the ingredients on hand already I decided to try it.

My review: simple, quick and delicious - three of my favorite recipe attributes!

Corn and Kielbasa Chowder
from Rachael Ray Magazine


8 ounces kielbasa, halved lengthwise and thinly sliced
2 onions, finely chopped
1 Tbsp. butter
One (14.5-ounce) can chicken broth
1 large baking potato (about 12 ounces), peeled and cut into 1/2-inch cubes
1 cup half-and-half
One (1-pound) bag frozen corn, thawed
Salt and pepper
Chopped fresh dill, for garnish


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. 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.

3. 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. Top with the dill.

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