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.


★★★★★ 2 votes

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

How to Make Potato and Kielbasa Chowder


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

Printable Recipe Card

About Potato and Kielbasa Chowder

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

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