Creamy Potato and Corn Chowder with Sausage

Creamy Potato and Corn Chowder with Sausage

Ingredients

2 tablespoons butter

2 celery stalks, diced

1/2 medium red onion, diced

12 to 14 ounces kielbasa sausage, sliced into rounds or half-moons

2 cans cream of potato soup, 10.5 ounces each

1 1/2 cups milk

1 1/2 cups chicken broth, plus more if needed

1 cup cooked diced carrots

1 can creamed corn, about 14.75 ounces

1 teaspoon garlic powder, or to taste

1/2 to 1 teaspoon black pepper, or to taste

Salt, to taste

Fresh parsley or green onions, optional for garnish

Instructions

In a large soup pot or Dutch oven, melt the butter over medium heat.

Add the diced celery and red onion. Sauté for 4 to 6 minutes, or until the vegetables become soft and fragrant.

Add the sliced kielbasa sausage to the pot. Cook for another 4 to 5 minutes, stirring occasionally, until the sausage is lightly browned and releases its smoky flavor into the butter and vegetables.

Lower the heat slightly.

Slowly stir in the cream of potato soup, mixing well so it blends smoothly with the sausage and vegetables.

Pour in the milk a little at a time, stirring as you add it to create a creamy base.

Add the chicken broth and stir until the soup is smooth and well combined.

Season with garlic powder, black pepper, and a small amount of salt. Taste first before adding too much salt because the sausage, canned soup, and broth may already be salty.

Bring the soup to a gentle simmer.

Add the cooked diced carrots and stir them into the chowder.

Let the soup simmer for 10 to 15 minutes, stirring occasionally, until it becomes hot, creamy, and slightly thickened.

Add the creamed corn near the end of cooking.

Stir well and let the chowder simmer for another 3 to 5 minutes so the corn flavor blends into the soup.

Taste and adjust with more black pepper, garlic powder, salt, milk, or broth as needed.

Serve hot, topped with parsley, green onions, extra black pepper, or shredded cheese if desired.

Notes

This chowder should be creamy, smoky, slightly sweet from the corn, and comforting from the potato soup base.

For a thicker chowder, use less broth or simmer a few minutes longer.

For a thinner soup, add extra chicken broth or milk until it reaches your preferred consistency.

You can use smoked sausage, turkey kielbasa, or andouille sausage if you want a stronger smoky or spicy flavor.

For extra richness, stir in a small handful of shredded cheddar cheese at the end.

Serve with crackers, cornbread, garlic bread, or warm biscuits.