Corn Chowder with Sausage
This soup uses fresh corn cobs to build the broth - you simmer them in the liquid then fish them out before adding everything else. The kielbasa gets seared first which adds a smoky, meaty base that works well with the sweet corn and creamy potatoes.
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.
Notes
The kielbasa is already salty, so adjust seasoning carefully.