I took another one from Rachael Ray Magazine this time. I’ve made this before, and it’s one of our favorites so I couldn’t help but throw it in the rotation this week. After all, it was on the suggested recipes of the week on her website.
I just cant’ say enough about this soup … it’s creamy … it’s sweet … it’s got kielbasa in it … how can you go wrong? I’ll definitely make this one again and again.
I’ve got the recipe below with my own edits as to what I changed, but give the original a try if you want!
What do you need?
8 ounces kielbasa, halved lengthwise and thinly sliced
2 onions, finely chopped
1 tablespoon 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
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. ** I actually just used a stick blender to lightly puree it with still leaving some chunks. ** Top with the dill.
How did yours turn out??
Until the next time…
~The girl behind the lama