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Kielbasa Potato Chowder


  • 1/2 pound smoked kielbasa 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


  • 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.

Nutrition Facts

1 cup: 190 calories, 6g fat (2g saturated fat), 28mg cholesterol, 852mg sodium, 22g carbohydrate (6g sugars, 1g fiber), 12g protein.


Average Rating:
  • gunslinger
    Oct 9, 2015

    Delicious! I used the 2% milk and it wasn't as creamy as I would have liked so I stirred 1/2 cup of light sour cream into it and to me it really improved the taste without adding many calories.

  • Sunnygrammie
    Jan 31, 2015

    Delicious! I'll definitely make this again.

  • luann8190
    Dec 31, 1969

    Everyone loved it!

  • Ry-It
    Jun 14, 2013

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

  • riverjess
    Apr 28, 2010

    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!

  • amybecca
    Aug 31, 2009

    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!

  • texasterry
    Dec 31, 1969

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

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