Recipes
Corn and Kielbasa Chowder
Ingredients
• 2 Tbsp butter
• About 6 Cher-Make Deli Polish, diced
• 1 onion, diced
• 4 stalks of celery, diced
• 1/4 cup all-purpose flour
• 4 cups of chicken broth
• 6 to 8 unpeeled red or white new potatoes, diced
• 2 cups frozen corn, thawed and drained
• 1 cup whipping cream or whole milk
• 1/2 cup chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
Directions
1. In a large saucepan, melt butter over medium heat. Add onion and celery; cook for 5 minutes or until softened. Sprinkle with flour and stir until absorbed. Slide pan off heat. Add stock a little bit at a time (to avoid lumps), stirring after each addition until smooth.
2. Return saucepan to heat. Add about two links of the diced Polish sausage. Add potatoes and corn; bring to a boil. Reduce heat and simmer, covered, for 20 minutes or until vegetables are tender. Stir in cream, half the parsley, salt and pepper. Add the remaining links of Polish sausage. Heat until hot. Taste and adjust seasoning as needed. Ladle into warmed soup bowls, garnish with remaining parsley.