Best 2 Corn And Kielbasa Chowder Recipes
Indulge in a hearty and flavorful culinary journey with our delectable Corn and Kielbasa Chowder. This classic soup is a delightful blend of sweet corn, savory kielbasa, and a creamy, flavorful broth. Whether you're looking for a comforting meal on a chilly day or a hearty dish to satisfy your cravings, this chowder is sure to hit the spot. Our article features two irresistible variations of this beloved recipe: a traditional version and a vegetarian alternative. The traditional Corn and Kielbasa Chowder combines the classic flavors of corn, kielbasa, and a creamy base, while the vegetarian version offers a delightful twist with the addition of roasted red peppers and zucchini. Both recipes are packed with flavor and will leave you feeling satisfied and nourished.
Here are our top 2 tried and tested recipes!
CORN AND KIELBASA CHOWDER
Smokey, creamy, rich corn chowder with big chunks of kielbasa. From Everyday with Rachael Ray February 2007 Magazine.
Provided by KelBel
Categories Chowders
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
CORN, KIELBASA, AND BELL PEPPER CHOWDER- BLIZZARD
Steps:
- 1. Melt butter. Add onion, pepper, and garlic. Saute until tender (15 min.) 2. Add broth, potatoes, pepper, and cumin. 3. Bring to a boil, then simmer until potatoes are tender about 15-20 min. 4. Puree half of corn in food processor. 5. Add pureed corn, whole corn, kielbasa, milk, and cream to chowder. 6. Simmer until flavors are blended, about 20 min.
Tips:
- For a smoky flavor, use smoked kielbasa.
- To make the chowder thicker, add more potatoes or cornstarch.
- For a creamier chowder, use half-and-half or heavy cream instead of milk.
- Add a pinch of cayenne pepper or paprika for a little heat.
- Serve the chowder with a side of crusty bread or crackers.
Conclusion:
Corn and kielbasa chowder is a hearty and flavorful soup that is perfect for a cold night. It is easy to make and can be tailored to your own liking. Whether you like it thick or thin, creamy or spicy, this chowder is sure to please. So next time you are looking for a comforting and delicious soup, give corn and kielbasa chowder a try.
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