Bursting with flavor, this Kielbasa Corn Chowder is a warm and comforting chowder. I love that the bacon and kielbasa add a smokiness to it that is totally addictive. Plus, using fresh corn adds a little crunch and the freshness is overall the perfect pairing for the whole dish.

Kielbasa corn chowder is served in a blue soup bowl.

This is a fantastic summer dish to use up fresh corn, and I love making this when corn is abundant. However, this comforting chowder is also perfect for colder months where you can use frozen corn or even canned corn (no need to thaw), drained, if that is all you have.

Recipe Ingredients

Thick cut bacon
Kielbasa
Sweet onion
Minced garlic
Flour
Chicken broth
Russet potatoes
Frozen corn kernels
Heavy cream
Black pepper

How to Make Kielbasa Corn Chowder

Crisp bacon. In a large pot or Dutch oven over medium heat, cook the bacon until crispy, 8-10 minutes, stirring occasionally.
Take the bacon out with a slotted spoon and place it on a paper-towel-lined plate.
Brown kielbasa. Add the cut-up kielbasa and brown it in the bacon grease for about 2-4 minutes. Again, remove the kielbasa with a slotted spoon and place it on a plate for later.

Cooked bacon is placed on a paper towel.

Kielbasa sausage is browning in a large pot.

Reserve about 4 tablespoons of the bacon grease in the pot. Add the onions and cook until softened, 4-5 minutes, stirring often. Add the garlic and cook until fragrant, 30 seconds.
Add the flour, stir it to absorb the fat, and cook for 1 minute.

Onions and garlic are browning in a pot with bacon grease.

Flour is added to browned onions and garlic to thicken the base for Kielbasa corn chowder.

While stirring constantly, slowly stream in the chicken broth. Scrape off all of the browned bits from the bottom of the pan; this is where all the flavor is.

Chicken broth is evenly added to a base of browned onion and garlic to make Kielbasa corn chowder.

Add the potatoes and pepper and bring to a boil. Reduce the heat to low, cover, and simmer until the potatoes are tender, 10-15 minutes, stirring every few minutes to ensure they don’t stick to the bottom of the pot.

Cubed russet potatoes are added to a pot containing Kierbasa corn chowder ingredients.

Pepper is added to corn chowder with Kielbasa.

Once the potatoes are fork-tender, add the corn and kielbasa back to the pot and stir them in.
Stir in the heavy cream. Bring back to a simmer over medium to warm everything through, and serve immediately with the reserved bacon for topping.

Fresh corn and browned kielbasa are added to chowder cooking in a large pot.

Heavy cream is poured in Kielbasa corn chowder.

A large spoon is scooping sausage, potatoes and corn from a large stock pot.

Top Tips

This chowder does thicken up as it cools down, so when reheating you may want to add a splash more chicken broth to loosen it up.

A table with soup bowls full of Kielbasa corn chowder, corn on the cob, and a large stock pot.

Recipe Variations

To lighten up the recipe, half and half can be used in place of cream without sacrificing flavor.
Bacon adds a great flavor, but is optional. If you just want to use kielbasa, add 4 tablespoons of butter to brown the kielbasa. Once it's browned, proceed with the rest of the recipe.

Storage and Reheating

To store: You can keep this chowder in the refrigerator for up to 3 days.
To reheat: Place chowder in a pot on the stove over medium heat. If the chowder is too thick, add a splash of chicken broth and stir well as you're heating it to loosen it up. This can also be placed in a microwave safe bowl and reheated until warm.
To freeze: Place kielbasa corn chowder in an airtight container or resealable freezer bag. This corn chowder can be frozen for up to 3 months.

Close up of a spoonful of kielbasa corn chowder, with soup bowls visible in the background.

Easy Sides for Pairing With Kielbasa Corn Chowder

More Recipes

Kielbasa Corn Chowder

Bursting with flavor, this Kielbasa Corn Chowder is a warm and comforting chowder. I love that the bacon and kielbasa add a smokiness to it that is totally addictive. Plus, using fresh corn adds a little crunch and the freshness is overall the perfect pairing for the whole dish.

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Prep: 15

Cook: 35

Total: 50

Course: Main Course

Cuisine: American

Servings: servings

Ingredients

6 slices thick cut bacon, chopped
14 ounces kielbasa, cut into ¼-inch thick half-moons
½ large sweet onion, chopped
2 cloves garlic, minced
4 Tablespoons all-purpose flour
32 ounces chicken broth
4 medium russet potatoes, peeled, ½-inch cubed
½ teaspoon black pepper
4 cups fresh or frozen corn kernels
¾ cup heavy cream

Instructions

In a large pot or Dutch oven over medium heat, cook the bacon until crispy, 8-10 minutes, stirring occasionally.
2. Take the bacon out with a slotted spoon and place it on a paper-towel-lined plate.
3. Add the cut-up kielbasa and brown it in the bacon grease for about 2-4 minutes. Again, remove the kielbasa with a slotted spoon and place it on a plate for later.
4. Reserve about 4 tablespoons of the bacon grease in the pot. Add the onions and cook until softened, 4-5 minutes, stirring often.
5. Add the garlic and cook until fragrant, 30 seconds.
6. Add the flour, stir it to absorb the fat, and cook for 1 minute.
7. While stirring constantly, slowly stream in the chicken broth. Scrape off all of the browned bits from the bottom of the pan; this is where all the flavor is.
8. Add the potatoes and pepper and bring to a boil. Reduce the heat to low, cover, and simmer until the potatoes are tender, 10-15 minutes, stirring every few minutes to ensure they don’t stick to the bottom of the pot.
9. Once the potatoes are fork-tender, add the corn and kielbasa back to the pot and stir them in.
10. Stir in the heavy cream. Bring back to a simmer over medium to warm everything through, and serve immediately with the reserved bacon for topping.