Monday, March 10, 2008

Kielbasa and Corn Chowder

Via Rachael Ray
It was tasty. We added a little cheese to the top :)


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

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.

I used Turkey Kielbasa
heavy cream
Trader Joes frozen roasted corn because it has good flavor
Skipped the fresh dill because we havent found any this winter

1 comment:

lsTanner said...

My family loves this recipe from Rachel Ray but we also like a little spice, so I add a little cayenne powder to taste at the same time as the salt and pepper,This kicks it up a notch without going over board, I liked the cheese Idea that was great. Thank you!