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


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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


  • 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!

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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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