Potato and Kielbasa Chowder

Gina Gamble


This is the BEST Chowder on a Cold Winters day. Or any time you are craving it!!!
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 vote
15 Min
8 Hr
Slow Cooker Crock Pot


1 medium
white onions chopped
1 clove
garlic crushed
32 oz
chicken broth
6-8 medium
potatoes chopped
2 c
frozen corn
1/2 lb
1/4 inch slices of kielbasa
1/2 tsp
dried thyme
1/2 tsp
fresh ground black pepper
8 oz
shredded sharp cheddar cheese
1 c
heavy whipping cream


1In a 6 quart crock-pot add all of the ingredients except the cream and cheese
2Stir to combine
3Cover and cook on low 8-10 hours or on high 5-6 hours or until the potatoes are fork tender.
4Remove the lid and fish out the bay leaf and discard.
5Add the shredded cheddar cheese and cream to the soup and stir to combine and melt the cheese
6Serve with a nice fresh salad and some crunchy bread to sop up the soup juices and enjoy!

About Potato and Kielbasa Chowder

Course/Dish: Chowders
Main Ingredient: Pork
Regional Style: English
Other Tag: Quick & Easy
Hashtag: #Full of Flavor