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Kielbasa Corn Chowder is a delicious, creamy, and thick chowder recipe with chunks of kielbasa sausage, corn, and potatoes simmered in a seasoned and broth base. Perfect comfort food!
Kielbasa Sausage and Corn Chowder Recipe
If you’re wanting a warm comfort food dinner – then this super creamy kielbasa corn chowder is just what you need! Chunks of smokey kielbasa sausage, tender potatoes, corn, and salt bacon all simmered in a perfect seasoned and super creamy chicken broth base.
I love serving this chowder alongside some crusty bakery bread for dipping or inside bread bowls is amazing! Your family is going to love this hearty and filling dinner that’s made on the stove top in an hour.
Ingredients Needed
- Sliced Bacon : The recipe calls for six slices of bacon that have been finely chopped.
- Kielbasa Sausage : This is the U-shaped sausage that you can find by the hot dogs and other sliced deli meats at the store. When cutting, you will want to cut the sausage in half, lengthwise, and then cut it into small sliced pieces.
- Onion : I use a yellow onion, but a white onion or sweet onion will also work.
- Cloves Garlic : Use fresh garlic cloves that have been minced or pressed, or use the equivalent amount in garlic paste or chopped garlic from a jar.
- All-Purpose Flour : This is the base of the roux which will help thicken the chowder to a really thick & creamy consistency.
- Chicken Broth
- Russet Potatoes : Peel the potatoes and dice into small 1/2-inch cubes.
- Italian Seasoning
- Kosher Salt
- Paprika
- Black Pepper
- Frozen Corn
- Heavy Cream : No substitutes! You need the fat and thickness to form that creamy base for the chowder.
How To Make Corn Chowder With Kielbasa (Printable Recipe Card)
In a large dutch oven or soup pot, over medium heat, add the diced bacon, sliced kielbasa, and onion. Cook, while stirring occasionally, for about 6-8 minutes until there is a nice browning on the exterior of the sausage and bacon, and the onion is softened.
Stir in the garlic and cook for an additional 1 minutes while stirring constantly.
Drain all but 2 tablespoons of the bacon fat from the pot.
Sprinkle the flour into the pot and stir until it forms a thick paste. Cook for 1 minute to remove the raw flour taste, while stirring constantly.
While whisking, gradually add in the chicken broth, making sure to whisk constantly to prevent lumps from forming. Stir in the diced potatoes, Italian seasoning, paprika, salt, and pepper until combined. Bring the mixture to a simmer and cook, while stirring occasionally, until the potatoes are tender; about 20 minutes.
Stir in the corn and heavy cream. Simmer for an additional 5-10 minutes to heat through, the flavors to blend, and the chowder to thicken.
How To Store Leftover Kielbasa Corn Chowder
- Fridge : Any leftovers should be stored inside an airtight container, in the fridge, for up to 3-4 days.
- Reheat Leftovers : To reheat, place the chowder in a pot, over medium heat, and cook until heated through. You can also microwave individual portions.
- Freezer : Let the chowder cool completely before transferring to a freezer-safe bag or container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating on the stove top.
What Are Some Substitutions I Can Make?
- Kielbasa Sausage : There are several different varieties of kielbasa at the grocery store; pick your favorite and use it! You can also use a smoked sausage or a spicy kielbasa if you want a kick to the chowder.
- Russet Potatoes : Use Yukon gold potatoes or red potatoes.
- Heavy Cream : I don’t recommend substituting the heavy cream, but if needed, you can use half and half or a dairy-free alternative.
- Chicken Broth : Chicken stock can also be used. Use regular chicken broth or reduced-sodium chicken broth depending on salt/taste preference.
Recipe FAQ’s
Can I Use Canned Corn or Fresh Corn Instead of Frozen Corn?
Yes, you can use canned corn or corn that has been freshly cut off the cob.
Do I Need To Use The Bacon?
No, you don’t have to and you can simply omit it if wanted. If not using the bacon, you will want to add some oil into the soup while cooking the sausage and onion. About 2-3 tablespoons, and then make sure there is oil still in the pot once you add the flour. Turkey bacon can also be substituted if wanted. The bacon does add a really great smokey flavor so I definitely recommend using it.
Can I Make This Stove Top Chowder Recipe In The Slow Cooker?
Yes, you can make this chowder in the crock pot. Transfer the cooked ingredients (make per recipe using the stove top) to the slow cooker and cook on LOW heat for 4-5 hours. The slow cooker gets the sausage super tender and of course the potatoes really well softened, so it’s a great option if you want dinner ready to go at dinnertime.
Can I Add Other Vegetables?
Feel free to add vegetables like small diced carrots, bell peppers, or celery for some texture, flavor, and extra nutrient.
What Do I Serve Chowder With?
Chowder is best served inside bread bowls or alongside some crust bread for dipping and soaking up all that creamy broth with. I love to go to the deli and buy some crusty bread or rolls. You can also use frozen rolls that you heat, or try my homemade 30 Minute Dinner Rolls that are always a hit!
Cornbread is another great serving option too – try my Honey Cornbread Muffins, The Best Cornbread Recipe, or this spicier Cheddar Jalapeño CornBread.
More Chowder Recipes To Try
- Cheesy Vegetable Chowder
- Ham and Corn Chowder
- Instant Pot Potato Corn Chowder
- Creamy Chicken Corn Chowder
Kielbasa Corn Chowder
Ingredients
- 6 slices bacon diced small
- 1 package (14-16 oz) kielbasa sausage (halved lengthwise & sliced)
- 1 yellow onion finely diced
- 3 cloves garlic minced or pressed
- 1/4 cup all-purpose flour
- 1 carton (32 oz) chicken broth
- 2 large russet potatoes (peeled & diced into 1/2-inch cubes)
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt (or more to taste)
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2 cups frozen corn
- 1 cup heavy cream
Instructions
- In a large dutch oven or soup pot, over medium heat, add the diced bacon, sliced kielbasa, and onion. Cook, while stirring occasionally, for about 6-8 minutes until there is a nice browning on the exterior of the sausage and bacon, and the onion is softened.6 slices bacon, 1 package (14-16 oz) kielbasa sausage, 1 yellow onion
- Stir in the garlic and cook for an additional 1 minutes while stirring constantly.3 cloves garlic
- Drain all but 2 tablespoons of the bacon fat from the pot. * The easiest way to do this is by using a paper towel to soak up some of the bacon fat, but making sure to leave at least 2 tablespoons in the pot.
- Sprinkle the flour into the pot and stir until it forms a thick paste. Cook for 1 minute to remove the raw flour taste, while stirring constantly.1/4 cup all-purpose flour
- While whisking, gradually add in the chicken broth, making sure to whisk constantly to prevent lumps from forming.1 carton (32 oz) chicken broth
- Stir in the diced potatoes, Italian seasoning, salt, pepper, and paprika until combined. Bring the mixture to a simmer and cook, while stirring occasionally, until the potatoes are tender; about 20 minutes.2 large russet potatoes, 1 teaspoon Italian seasoning, ½ teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon paprika
- Stir in the corn and heavy cream. Simmer for an additional 5-10 minutes to heat through, the flavors to blend, and the chowder to thicken.2 cups frozen corn, 1 cup heavy cream
Notes
Nutrition
Did You Make This Recipe?
I’d love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
1695 mg of sodium per serving? Almost half of Americans suffer from hypertension, so 86 the kosher salt & use lower sodium chicken broth.
Yes those are all great changes you can make to reduce the sodium content.