Wednesday, September 28, 2011

Corn & Kielbasa Chowder

Photo courtesy of Rachael Ray Magazine
I had read so many good blogger reviews on this, and finally remembered to make this on a cool, crisp fall evening. I love Rachael's recipes since she gears her recipes for "30 minutes" (ha)- they usually take me more time- and his one truly was only 30 minutes to make. Perfect for a quick weeknight meal!

  • 8-oz kielbasa, halved length-wise and thinly sliced (I used 14-oz turkey kielbasa)
  • 2 onions, finely chopped
  • 1 Tbsp butter
  • 14.5-oz chicken broth
  • 1 large baking potato (about 12-oz), peeled and cut into 1/2" cubes
  • 1 cup half & half
  • 1 lb (16-oz) bag frozen corn, thawed
  • Salt and pepper
  • Chopped fresh dill, for garnish (I used dried dill weed)
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. 
3. 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. 
4. Add the half-and-half and corn and cook, stirring, until heated through.
5. Using a blender or food processor, puree 2 cups chowder until smooth. Stir the puree back into the chowder along with the browned kielbasa and season to taste with salt and pepper. 
6. Top with the dill.

Yield: 4 servings

Source: Adapted from Rachael Ray


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