Ingredients (~8 servings)
- 7 ears fresh corn, husks and silks removed
- 5 cups chicken broth, low sodium
- 2 cups half and half
- 3/4 cup heavy cream
- 3 Tbsp unsalted butter
- 2 cups kielbasa sausage, cut into small bite-sized pieces
- 1 small yellow onion, diced small (~1 cup)
- 3 cloves garlic, finely minced
- ~4 cups gold potatoes, peeled and cut into small cubes
- 5 sprigs fresh thyme
- 2 dried bay leaves
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Fresh parsley or chives for garnish
Cut the Corn Kernels Off the Cob
Take a bundt cake pan and stand one end of the corn cob on the middle portion of the pan.
With a sharp knife, cut the kernels in a downward motion; repeat all around the cob until all the kernels are off.
The bundt pan catches the kernels and keeps them from flying everywhere.
Simmer the Corn Cobs to Build the Broth
Place all 7 corn cobs in a large stock pot and cover with the 5 cups chicken broth, 2 cups half and half, and 3/4 cup heavy cream.
Bring to a simmer and cook for 20 minutes.
The cobs release their corn flavor into the liquid – this is what makes the broth taste like actual corn instead of just cream.
After 20 minutes, carefully remove and discard the corn cobs; set the broth aside.
Sear the Kielbasa in Butter
In a large Dutch oven or soup pot, melt the 3 Tbsp butter over medium heat.
Add the 2 cups diced kielbasa sausage and cook for ~5 minutes, stirring occasionally until you get a nice sear all around.
The goal is to brown the edges – this adds depth to the soup.
Cook the Onions and Garlic
Stir in the diced onion and cook for ~6-7 minutes until translucent.
Then add the 3 cloves minced garlic and cook just until fragrant, ~30 seconds to 1 minute.
If you cook the garlic too long it’ll burn and turn bitter.
Add the Potatoes, Corn Kernels, and Seasonings
Stir in the ~4 cups diced potatoes and all the fresh corn kernels from the 7 ears.
Then add the 1/2 tsp smoked paprika, 5 sprigs fresh thyme, and 2 bay leaves.
Pour in the Corn Broth and Simmer Until the Potatoes are Tender
Carefully pour the corn broth into the pot and bring the mixture to a light boil.
Then cover, reduce heat to a simmer, and cook for ~15-20 minutes, or until the potatoes are fork tender.
You’ll know they’re done when a fork slides in with no resistance.
Remove the Aromatics and Adjust Seasoning
Remove the thyme sprigs and bay leaves from the soup.
Taste and adjust seasoning with salt and pepper – start with 1/2 tsp salt and go from there.
The kielbasa is already salty so you likely won’t need much.
Garnish with chopped parsley, fresh chives, or green onions.
Corn Chowder with Sausage
Ingredients
Ingredients (~8 servings)
- 7 ears fresh corn, husks and silks removed
- 5 cups chicken broth, low sodium
- 2 cups half and half
- 3/4 cup heavy cream
- 3 Tbsp unsalted butter
- 2 cups kielbasa sausage, cut into small bite-sized pieces
- 1 small yellow onion, ~1 cup, diced small
- 3 cloves garlic, finely minced
- ~4 cups gold potatoes, peeled and cut into small cubes
- 5 sprigs fresh thyme
- 2 dried bay leaves
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Fresh parsley or chives for garnish
Instructions
- Stand corn cob in bundt pan and cut kernels downward, rotating until all kernels are removed.
- Place all corn cobs in large pot with chicken broth, half and half, and heavy cream.
- Bring to simmer and cook 20 minutes.
- Remove and discard corn cobs, set broth aside.
- Melt butter in Dutch oven over medium heat.
- Add kielbasa and cook 5 minutes, stirring occasionally until browned.
- Stir in onion and cook 6-7 minutes until translucent.
- Add garlic and cook 30 seconds to 1 minute until fragrant.
- Stir in potatoes, corn kernels, smoked paprika, thyme sprigs, and bay leaves.
- Pour in corn broth and bring to light boil.
- Cover, reduce heat to simmer, and cook 15-20 minutes until potatoes are fork tender.
- Remove thyme sprigs and bay leaves.
- Taste and adjust seasoning with salt and pepper, starting with 1/2 tsp salt.
- Garnish with parsley or chives.