|Photo courtesy of Rachael Ray Magazine|
- 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