Kielbasa and Corn Chowder

This one goes out to my sister Karen who has been requesting a corn chowder recipe.  While I think I stepped outside the "corn chowder" box, it is fantastic  She seemed happy with her outcome so it is time to share it with you.

I wanted to get another soup or two in before winter passes us by.  Soup is my love, well, George is my love.......well.......yea, its George for sure but soup is right up there!

This is just a basic start to soup and then I added what I would want in a corn chowder.  Tradition is probably thrown out the window here, since I am not sure what is involved in a true, traditional corn chowdah.  HA, I wanted to type it that way this entire post.  I liked the smoky kielbasa, I am not a huge potato in soup fan, so I went easy on that, feel free to double the amount of potato, but, I am here to tell you this is pretty damn awesome as it is.  Ok I take it back, try it my way first then the second time, because trust me, there WILL be a second time, make it your way. 

Now get up off of that thang, and get cooking!
1 T. butter
1 T. olive oil
1 cup diced carrots
1 cup chopped celery
1 small onion diced
1 large potato, peeled and diced
2 cups frozen corn
14 ounce ring of kielbasa, sliced into coins
1 can, creamed corn
4 cups chicken stock
1 1/4 cup half and half
salt and pepper to taste

In a large pot, melt butter and oil and then add carrots, celery and onion.

Stir for 5 minutes, until your veggies begin to soften.  
Add in potatoes and sausage.  Stir and let sauté another 2-3 minutes, stirring often.

 

Add in corn, and stir well.  Add in chicken stock, creamed corn, and half and half.  Let simmer uncovered for 15 minutes.  Add salt and pepper to taste.  Remember the sausage is salty and the stock can be depending on the variety you use. 

 

Enjoy a hot bowl of this with a piece of crusty bread and butter.  Oh YUM. 

 

 

 

 

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