Corn Kielbasa Potato Chowder Recipe

Hearty Corn Kielbasa Potato Chowder: A Comforting Bowl of Goodness

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Welcome to the warmth and comfort of a bowl of Corn Kielbasa Potato Chowder! This recipe brings together the wholesome goodness of potatoes, the savory richness of kielbasa sausage, and the sweetness of corn in a creamy, flavorful broth. Perfect for cozy evenings or gatherings with loved ones, this chowder is sure to become a family favorite. In this detailed guide, we’ll walk you through every step of creating this delicious dish, including variations to suit different dietary preferences.

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Ingredients: For the Chowder:

  • 1 lb kielbasa sausage, sliced into rounds
  • 4 cups diced potatoes (about 4 medium-sized potatoes)
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup corn kernels (fresh or frozen)
  • 4 cups chicken or vegetable broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • Salt and black pepper to taste
  • Chopped fresh parsley for garnish (optional)

For Garnish (optional):

  • Shredded cheddar cheese
  • Crispy bacon bits
  • Green onions, sliced


  1. Sauté the Kielbasa: In a large soup pot or Dutch oven, sauté the sliced kielbasa sausage over medium heat until lightly browned. Remove the sausage from the pot and set it aside.
  2. Cook the Aromatics: In the same pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 2-3 minutes.
  3. Thicken the Base: Sprinkle the flour over the onion and garlic mixture, stirring continuously to form a roux. Cook the roux for 2-3 minutes until it turns golden brown.
  4. Add Liquid Ingredients: Gradually pour in the chicken or vegetable broth, stirring constantly to prevent lumps from forming. Stir in the whole milk and heavy cream, then add the diced potatoes, corn kernels, dried thyme, and paprika.
  5. Simmer the Chowder: Bring the chowder to a gentle boil, then reduce the heat to low. Let the chowder simmer uncovered for 15-20 minutes, or until the potatoes are tender and cooked through, stirring occasionally.
  6. Adjust Seasoning: Season the chowder with salt and black pepper to taste. Adjust the consistency by adding more broth if desired.
  7. Serve: Ladle the Corn Kielbasa Potato Chowder into bowls. Garnish with chopped fresh parsley, shredded cheddar cheese, crispy bacon bits, and sliced green onions if desired. Serve hot and enjoy!

Cook’s Notes and Variations:

  • Vegetarian Option: Omit the kielbasa sausage and use vegetable broth instead of chicken broth for a vegetarian version of this chowder. You can also add extra vegetables such as diced carrots, celery, or bell peppers for added flavor and texture.
  • Gluten-Free Option: Substitute gluten-free flour for the all-purpose flour to make this recipe gluten-free. Ensure that all other ingredients are gluten-free as well.
  • Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
  • Creamy Texture: For an even creamier texture, puree a portion of the chowder using an immersion blender before serving.

Keto and Low-Carb Versions: For those following a keto or low-carb lifestyle, here are some modifications you can make to adapt this recipe:

  • Replace Potatoes: Substitute the diced potatoes with cauliflower florets or turnips to reduce the carb content.
  • Use Heavy Cream: Increase the amount of heavy cream and decrease or omit the milk to reduce the carb content further.
  • Watch for Hidden Carbs: Be mindful of the carb content in the kielbasa sausage and any other optional garnishes or ingredients you add to the chowder.

Frequently Asked Questions (FAQs):

  1. Can I use turkey kielbasa instead of pork? Yes, you can use turkey kielbasa as a leaner alternative to pork kielbasa.
  2. Can I make this chowder ahead of time? Absolutely! This chowder reheats well, so you can make it ahead of time and store it in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
  3. Can I freeze this chowder? While you can freeze this chowder, keep in mind that the texture of the potatoes may change slightly upon thawing and reheating. It’s best to consume it fresh or refrigerated rather than freezing if possible.
  4. How can I make this chowder thicker? If you prefer a thicker chowder, you can increase the amount of flour in the roux or use less liquid overall. Alternatively, you can mash some of the cooked potatoes against the side of the pot to thicken the broth.

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With its rich flavors and comforting warmth, Corn Kielbasa Potato Chowder is a satisfying meal that’s perfect for chilly days or cozy nights in. Whether you stick to the classic recipe or experiment with different variations to suit your dietary preferences, this hearty chowder is sure to delight your taste buds and warm your soul. So grab a bowl, garnish to your heart’s content, and savor every spoonful of this delicious homemade creation. Enjoy!

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