Potato and Kielbasa Chowder
You can also cook on top of stove for 2 hours on medium-low.
To lower the calories you could easily substitute half & half for the cream, use low-fat or fat free cheese and a turkey kielbasa.
1 mediumwhite onions chopped
1 clovegarlic crushed
32 ozchicken broth
6-8 mediumpotatoes chopped
2 cfrozen corn
1/2 lb1/4 inch slices of kielbasa
1/2 tspdried thyme
1/2 tspfresh ground black pepper
8 ozshredded sharp cheddar cheese
1 cheavy whipping cream
How to Make Potato and Kielbasa Chowder
- Stir to combine
- Cover and cook on low 8-10 hours or on high 5-6 hours or until the potatoes are fork tender.
- Remove the lid and fish out the bay leaf and discard.
- Add the shredded cheddar cheese and cream to the soup and stir to combine and melt the cheese
- Serve with a nice fresh salad and some crunchy bread to sop up the soup juices and enjoy!