Irish Kielbasa Chowder Recipes

Steps:

• Heat the oil in a large dutch oven over medium-high heat. Add the garlic and kielbasa and brown them well, turning often.
• Add the next three ingredients to the cooking pot and bring to a boil; reduce heat and simmer for for 20 minutes.
• Add cabbage and cook for 10 minutes or until tender.
• Whisk the flour and milk together and add to to soup; simmer for 10 minutes, stirring often.
• Add cheese and cook, stirring until cheese is melted and soup is heated through.

Steps:

• Melt butter in a large saucepan over medium heat. Add scallops and cook, in batches, for 5 minutes, until just opaque. Remove from pan and set aside.
• Add the bacon to the pan and cook 3-4 minutes, until it starts to brown.
• Add the onion, celery, carrots and potatoes. Season with salt and pepper, cover and cook over medium-low heat, stirring occasionally, until vegetables start to soften.
• Add thyme and 2 tablespoons of the parsley to the vegetables. Pour in broth and cover. Bring to a boil. Reduce heat and simmer 15 minutes.
• Remove thyme sprigs; discard. Lightly crush some of the vegetables with the back of a wooden spoon. This will help thicken the liquid. Pour in the scalded milk.
• Add the scallops and mixed cooked seafood to the pan. Cook until heated through but do not let mixture boil.
• Check seasonings, and add lemon juice.
• Ladle into warm bowls and sprinkle with remaining parsley.

Steps:

• 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. Stir the puree back into the chowder along with the browned kielbasa and season to taste with salt and pepper.

Steps:

• In a large nonstick skillet, brown kielbasa and bacon; drain, reserving 1 teaspoon drippings. Add onion; cook over medium heat for 2-3 minutes or until onion is tender. Add garlic; 1 minute longer., In a large saucepan, bring broth and water to a boil. Add the potatoes, bouillon and pepper. Cook for 10 minutes or until potatoes are tender. , Add the meat mixture and kale; cook over medium heat for 2 minutes or until kale is wilted. Reduce heat. Add the cream; cook 1 minute longer or until heated through.

Steps:

• In a large nonstick skillet, brown kielbasa and bacon; drain, reserving 1 teaspoon drippings.
• Add onion and garlic; cook over medium heat for 2 - 3 minutes or until onion is tender.
• In a large saucepan, bring broth and water to a boil.
• Add the potatoes, bouillon and pepper. Cook for 10 minutes or until potatoes are tender.
• Add the meat mixture and kale; cook over medium heat for 2 minutes or until kale is wilted.
• Reduce heat. Add the cream; cook 1 minute longer or until heated through.