Kielbasa Corn Chowder

A bowl of the chowder with kielbasa and corn.

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!

Course Dinner, Soup

Cuisine American

Keyword kielbasa corn chowder

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 633kcal

Author Jessica - Together as Family

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

Salt : Use anywhere from 1/2 teaspoon to 1 teaspoon of kosher salt in this recipe; it just depends on how much salt you want or prefer. I have found that 3/4 teaspoon is perfect for my family. Kosher salt is bigger flakes so if you're using a finer salt (like sea salt or table salt) then you will need less of it.

Bacon Tip : My family does not love the soft, fatty pieces of bacon so what I do is I cook the bacon first until crispy and then I add in the sausage and onion and cook until browned and softened. This way, the bacon is crispier for the soup.

Nutrition