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Kielbasa Potato Chowder

 Kielbasa Potato Chowder
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.”
4 ServingsPrep: 15 min. Cook: 20 min.


  • 1/2 pound Johnsonville® Polish Kielbasa Sausage or Polish sausage, cut into 1/2-inch pieces
  • 3 bacon strips, diced
  • 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


  • 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.

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Kielbasa Potato Chowder (continued)

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.