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Corn and Kielbasa Chowder

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“Smokey, creamy, rich corn chowder with big chunks of kielbasa. From Everyday with Rachael Ray February 2007 Magazine.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Add the onions and butter to the pan and cook over medium heat, stirring occasionally, until golden, about 6 minutes.
  3. 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.
  4. Add the half-and-half and corn and cook, stirring, until heated through.
  5. 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.

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