Kielbasa Potato Chowder Recipes

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KIELBASA POTATO CHOWDER

There's just the right touch of comfort in this sensational sausage chowder from Misty Chandler of Lawton, Oklahoma. "My husband and I make a meal of it with some warm bread."

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 cups.

Number Of Ingredients 11



Kielbasa Potato Chowder image

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.

Nutrition Facts : Calories 190 calories, Fat 6g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 852mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 1g fiber), Protein 12g protein.

1/2 pound smoked kielbasa or Polish sausage, cut into 1/2-inch pieces
3 bacon strips, diced
1 small onion, finely chopped
1 garlic clove, minced
1-1/2 cups reduced-sodium chicken broth
1-1/2 cups water
2 medium potatoes, peeled and cubed
1/2 teaspoon chicken bouillon granules
1/8 teaspoon pepper
2 kale leaves, torn or 1/3 cup chopped fresh spinach
1/2 cup heavy whipping cream or 2% milk

KIELBASA POTATO CHOWDER

From TOH, this looks like a quick and easy weekday dinner for my DH. A good use for that occasional left-over kielbasa.

Provided by Denise in da Kitchen

Categories     Chowders

Time 35m

Yield 4 cups, 2 serving(s)

Number Of Ingredients 11



Kielbasa Potato Chowder image

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.

Nutrition Facts : Calories 825.5, Fat 58.4, SaturatedFat 26.2, Cholesterol 183.1, Sodium 1814.5, Carbohydrate 49.8, Fiber 5.2, Sugar 3.6, Protein 28.2

1/2 lb smoked kielbasa or 1/2 lb Polish sausage, cut into 1/2-inch pieces
3 slices bacon, diced
1 small onion, finely chopped
1 garlic clove, minced
1 1/2 cups reduced-sodium chicken broth
1 1/2 cups water
2 medium potatoes, peeled and cubed
1/2 teaspoon chicken bouillon granule
1/8 teaspoon pepper
2 kale leaves, torn or 2 chopped fresh spinach
1/2 cup heavy whipping cream or 1/2 cup 2% low-fat milk

POLISH KIELBASA WITH POTATOES AND CORN

Provided by My Food and Family

Categories     Home

Time 45m

Number Of Ingredients 6



Polish Kielbasa with Potatoes and Corn image

Steps:

  • Cut potatoes into small to medium chunks; place them in skillet with oil. Season potatoes with salt and pepper as desired.
  • Add diced onion and cook on medium heat. Cut sausage into small chunks and place into skillet when potatoes are almost done.
  • When everything in the skillet is hot, open can of corn and stir in with potatoes and sausage. Let all ingredients get hot and serve.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

6-7 small or medium potatoes
1 Tbsp vegetable/olive oil
Salt and Pepper to taste
1/2 onion
1 pkg Polish kielbasa sausage (2 links)
1 can whole kernel corn

CREAMY KIELBASA AND POTATO SOUP

A hearty and quick meal or side dish. If you desire a thicker soup (I do), add a milk and flour mixture, and let simmer until desired thickness. Enjoy!

Provided by CHRIS523

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 9



Creamy Kielbasa and Potato Soup image

Steps:

  • In a large pot over medium heat, combine potatoes, onion, celery, beef broth, chicken broth, and water. Bring to a boil, then reduce heat and simmer until potatoes are tender, 15 minutes. Stir in sausage and condensed soup and continue to simmer until heated though and slightly thickened. Season with pepper. Serve hot.

Nutrition Facts : Calories 518.9 calories, Carbohydrate 49.6 g, Cholesterol 62.3 mg, Fat 28.1 g, Fiber 4 g, Protein 17.4 g, SaturatedFat 9.3 g, Sodium 1608.3 mg, Sugar 4.9 g

4 potatoes, cubed
1 onion, chopped
1 stalk celery, cut into 1/2 inch pieces
1 (14 ounce) can beef broth
1 (14.5 ounce) can chicken broth
1 cup water
¾ pound kielbasa sausage, sliced into 1/2 inch pieces
1 (10.75 ounce) can condensed cream of chicken soup
ground black pepper to taste

CORN AND KIELBASA CHOWDER

Smokey, creamy, rich corn chowder with big chunks of kielbasa. From Everyday with Rachael Ray February 2007 Magazine.

Provided by KelBel

Categories     Chowders

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8



Corn and Kielbasa Chowder image

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.

8 ounces kielbasa, halved lengthwise and thinly sliced
2 onions, finely chopped
1 tablespoon butter
14 1/2 ounces chicken broth
12 ounces baking potatoes, peeled and cut into 1/2-inch cubes
1 cup half-and-half
16 ounces frozen corn, thawed
salt and pepper

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