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Kielbasa Potato Chowder

Total Time

Prep: 15 min. Cook: 20 min.

Makes

4 cups

There’s just the right touch of comfort in this sensational sausage chowder from Misty Chandler of Lawton, Oklahoma. “My husband and I make a meal of it with some warm bread.”
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Ingredients

  • 1/2 pound smoked kielbasa or Polish sausage, cut into 1/2-inch pieces
  • 3 bacon strips, diced
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1-1/2 cups reduced-sodium chicken broth
  • 1-1/2 cups water
  • 2 medium potatoes, peeled and cubed
  • 1/2 teaspoon chicken bouillon granules
  • 1/8 teaspoon pepper
  • 2 kale leaves, torn or 1/3 cup chopped fresh spinach
  • 1/2 cup heavy whipping cream or 2% milk

Directions

  1. In a large nonstick skillet, brown kielbasa and bacon; drain, reserving 1 teaspoon drippings. Add onion; cook over medium heat for 2-3 minutes or until onion is tender. Add garlic; 1 minute longer.
  2. In a large saucepan, bring broth and water to a boil. Add the potatoes, bouillon and pepper. Cook for 10 minutes or until potatoes are tender.
  3. Add the meat mixture and kale; cook over medium heat for 2 minutes or until kale is wilted. Reduce heat. Add the cream; cook 1 minute longer or until heated through.

Nutrition Facts

1 cup: 190 calories, 6g fat (2g saturated fat), 28mg cholesterol, 852mg sodium, 22g carbohydrate (6g sugars, 1g fiber), 12g protein.

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