Heaven! Thank you Rachael Ray, I LOVED it! I kind of doubled it (see notes below) so I could serve it for lunch with a friend and for dinner that night too. Even Mike said it was good and he is not a soup fan...I think the sausage made it manly enough for him :-). Yum, Yum, Yum!!!
Ingredients:
* 8 ounces kielbasa, halved lengthwise and thinly sliced (used 16 oz)
* 2 onions, finely chopped
* 1 tablespoon butter
* One 14.5-ounce can chicken broth (used 2 cans)
* 1 large baking potato, peeled and cut into 1/2-inch cubes (used 2)
* 1 cup half-and-half (used 2)
* One 1-pound bag frozen corn, thawed
* Salt and pepper
* Chopped fresh dill, for garnish (didn't have...still good)
Directions:
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.
Corn and Kielbasa Chowder
Labels: corn, gluten-free, potatoes, sausage, soup
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