Things have cooled down a little bit here in Northern California, but Summer technically here, I thought Corn and Kielbasa Chowder would be a nice compromise. My husband is a fan of sausage in soups and I am a fan of creamy chowders, so this was sort of a no brainer. This recipe is from Everyday With Rachael Ray.
There's really not much I would change about this recipe - just make sure you get some tasty kielbasa because that's where lots of the flavor in this dish comes from. Rach's magazine offered this tip for this recipe: "Make a double batch of chowder and freeze half for up to a month."
This was easily a 30 minute meal, so perfect for a week night meal. Here's the recipe with my comments in brackets:
8 ounces kielbasa, halved lengthwise and thinly sliced
2 onions, finely chopped
1 tablespoon butter
One 14.5-ounce can chicken broth
1 large baking potato (about 12 ounces), peeled and cut into 1/2-inch cubes
1 cup half-and-half
One 1-pound bag frozen corn, thawed
Salt and pepper
Chopped fresh dill, for garnish [I've started skipping garnishes to cut back on my grocery bill, but I think this one adds some flavor!]
Heat a deep skillet or a wide 4- to 6-quart pot over medium-high heat. Add the kielbasa and cook, stirring, until lightly browned, about 6 minutes. Transfer to a plate.
Add the onions and butter to the pan and cook over medium heat, stirring occasionally, until golden, about 6 minutes. Add the broth and potato and bring to a boil. Reduce the heat, cover with a lid and simmer until the potato is tender, about 10 minutes. Add the half-and-half and corn and cook, stirring, until heated through.
Using a blender or food processor, puree 1 cup chowder until smooth. [I just used my hand blender for a few seconds to get a similar consistency.] Stir the puree back into the chowder along with the browned kielbasa and season to taste with salt and pepper. Top with the dill.