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A ladle lifting a spoonful of kielbasa corn chowder.

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 minutes
Cook: 35 minutes
Total: 50 minutes
Course: Main Course
Cuisine: American
Servings: 8 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.
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