Sausage, Corn, Potato and Cheddar Chowder



It’s been a busy week. Comforting foods are like medicine when you are busy and tired. My comfort is Mexican food but this chowder did the trick too.  Chowders are usually made with seafood and contain cream or milk. The original recipe called for Italian sausage but I didn’t have any. What the heck, I had turkey kielbasa so why not? The kielbasa sausage was actually a nice substitute.

It was warm and comforting!

This was really yummy. All that was missing was a nice big chunk of bread.  Either way I ate it up! This recipe doesn’t make much chowder so I doubled all the ingredients for a double recipe.

Sausage, Corn, Potato and Cheddar Chowder


* 1/2 lb turkey kielbasa, diced or cut into half moons
* canola or olive oil, for cooking
* 1 large onion, finely chopped
* 1 stalk celery, chopped
* 2 Tbsp. flour
* 1 tsp. cumin
* 3 cups chicken broth or water
* 1-2 potatoes, unpeeled and diced
* 1 can sweet kernel corn, drained
* 1 cup milk or 1/2 cup half & half (or to taste)
* 1 cup grated old cheddar cheese
* Salt and pepper


Add kielbasa into a soup pot that has been drizzled with oil and set over medium-high heat. Add the onion and celery and cook, , until onion is translucent and the sausage is cooked.

Add the flour and cumin and cook, stirring, for another minute. Stir in the broth, add the potatoes and bring to a simmer. Reduce heat, cover, and cook for 8-10 minutes, until the potatoes are tender.

Stir in the corn, and the milk or cream if you’re using it, and allow the chowder to return to a gentle simmer. Don’t let it boil, or the milk may curdle. Add the cheese and stir just until it melts. Season to taste with salt and pepper.

This would be good on a cold evening but of course with that bread.



Recipe source Babble



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