Kielbasa Potato Chowder Recipes

Steps:

• 1. Place washed potatoes whole, in a pot and cover with water. Bring to a boil over high heat and continue to boil until fork tender. Rinse with cold water. Once cool enough, peel and slice or cube. Set aside.
• 2. Melt the 1/4 cup butter in a dutch oven, add onions and cook until tender. Add garlic and cook for another minute or so, stirring often.
• 3. Add the flour, salt, pepper and cayenne. Stir well and cook for at least 1 minute.
• 4. Whisk in the milk and bring to a boil, stirring often. Cook for 1 minute after boiling starts.
• 5. Add the corn and Kielbasa and bring back to a boil. Now, reduce heat and simmer for about 10 minutes, stirring frequently so as not to burn.
• 6. Now add the cooked potatoes and heat just long enough to warm through. Taste to see if seasoning needs adjusting to your taste.
• 7. Ladle into serving bowls, top with cheese and green onion slices. I served with a crusty piece of Vienna bread. Delicious!

Steps:

• Place potatoes and water in a microwave-safe dish. Microwave, covered, on high until potatoes are tender, 3-4 minutes; drain., Meanwhile, mix brown sugar, vinegar, mustard, thyme and pepper. In a large skillet, heat oil over medium-high heat; saute onion and kielbasa until onion is tender., Add potatoes; cook and stir until lightly browned, 3-5 minutes. Stir in brown sugar mixture; bring to a boil. Reduce heat; simmer, uncovered, 2 minutes, stirring occasionally. Stir in spinach until wilted. Stir in bacon.

Steps:

• Place potatoes, carrots, celery, onion and salt in a large pot with water to cover. Bring to a boil, reduce heat and simmer 20 minutes.
• Meanwhile, combine butter, milk and flour in a small saucepan over medium-low heat. Stir constantly until smooth and thick.
• Pour milk mixture into cooked vegetables. Stir in corn and cheese until cheese is melted. Serve.

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.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix sausage, potatoes, celery, bell pepper, onion, green onions, parsley, basil, cilantro, rosemary, and salt together in a casserole dish. Distribute pats of butter evenly on top of mixture. Cover with aluminum foil.
• Bake in the preheated oven for 1 hour. Uncover and continue to bake for an additional 15 minutes.

Steps:

• 1. In a 6 quart crock-pot add all of the ingredients except the cream and cheese
• 2. Stir to combine
• 3. Cover and cook on low 8-10 hours or on high 5-6 hours or until the potatoes are fork tender.
• 4. Remove the lid and fish out the bay leaf and discard.
• 5. Add the shredded cheddar cheese and cream to the soup and stir to combine and melt the cheese
• 6. Serve with a nice fresh salad and some crunchy bread to sop up the soup juices and enjoy!

Steps:

• Heat the oil in a saucepan over medium heat. Place kielbasa and potatoes in the saucepan. Cover, and cook 25 minutes, stirring occasionally, until potatoes are tender.
• Mix red bell pepper and yellow bell pepper into the saucepan, and continue cooking 5 minutes, until peppers are just tender.

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.