Print Options

 
 
 Print
Kielbasa Potato Chowder Recipe

Kielbasa Potato Chowder Recipe

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.”
TOTAL TIME: Prep: 15 min. Cook: 20 min. YIELD:4 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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.