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Kielbasa Potato Chowder Recipe

Kielbasa Potato Chowder Recipe photo by Taste of Home

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There’s just the right touch of comfort in this sensational sausage chowder from Misty Chandler of Lawton, Oklahoma. “My husband and I make a meal of it with some warm bread.”

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Kielbasa Potato Chowder Recipe

Prep: 15 min. Cook: 20 min.

Yield: 4 Servings

15 20 35

Ingredients

1/2 pound smoked kielbasa or Polish sausage, cut into 1/2-inch pieces
3 Wright® Brand Bacon strips, diced

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1 small onion, finely chopped
1 garlic clove, minced
1-1/2 cups reduced-sodium chicken broth
1-1/2 cups water
2 medium potatoes, peeled and cubed
1/2 teaspoon chicken bouillon granules
1/8 teaspoon pepper
2 kale leaves, torn or 1/3 cup chopped fresh spinach
1/2 cup heavy whipping cream or 2% milk

Directions

In a large nonstick skillet, brown kielbasa and bacon; drain, reserving 1 teaspoon drippings. Add onion; cook over medium heat for 2-3 minutes or until onion is tender. Add garlic; 1 minute longer.
In a large saucepan, bring broth and water to a boil. Add the potatoes, bouillon and pepper. Cook for 10 minutes or until potatoes are tender.
Add the meat mixture and kale; cook over medium heat for 2 minutes or until kale is wilted. Reduce heat. Add the cream; cook 1 minute longer or until heated through. Yield: 4 cups.

Nutritional Facts 1 cup (prepared with turkey sausage, reduced-sodium bouillon and 2% milk) equals 190 calories, 6 g fat (2 g saturated fat), 28 mg cholesterol, 852 mg sodium, 22 g carbohydrate, 1 g fiber, 12 g protein.

Originally published as Kielbasa Potato Chowder in Cooking for 2 Fall 2006, p8

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Kielbasa Potato Chowder

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Reviewed on Jun. 14, 2013 by Ry-It

I made it with parsley because I did not have kale leaves. Came out very tasty thank you.

Reviewed on Apr. 28, 2010 by riverjess

Awesome recipe!! I didnt have parsley leaves so thats the only thing I didnt do. Followed the recipe to a T and it was perfect. Thank you!

Reviewed on Oct. 06, 2009 by amybecca

I love, love, love this recipe. It goes together quickly and easily and is absolutely delicious! I have used Hickory Farms light kielbasa as well as Hickory Farms turkey smoked sausage. I usually keep the skin on the potatoes, I have also used red potatoes for this recipe. I always use kale and have used 2% milk instead of the heavy cream to keep it on the light side. Heated up the next day it is even better!

Reviewed on Nov. 29, 2008 by texasterry

My husband LOVES this recipe! perfect for a cold evening and easy to fix too!