Kielbasa Sausage & Corn Chowder Recipe

There’s nothing more comforting than a steaming bowl of chowder, especially when it’s brimming with smoky sausage, sweet corn, and tender potatoes.

I created this Kielbasa & Corn Chowder after craving something hearty yet slightly sweet, and I’m thrilled with how it turned out.

The smoky kielbasa gives it a rich, savory depth, while the corn adds little pops of sweetness in every bite.

It’s easy enough for a weeknight, yet cozy enough for a Sunday supper.

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Recipe Highlights

This chowder comes together in one pot with minimal prep and delivers maximum comfort. The balance of textures—creamy broth, chunks of potato, and crisped sausage—is just right.

The kielbasa adds a savory kick that pairs beautifully with the natural sweetness of the corn and the richness of the cream.

• One-pot creamy chowder
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• Smoky, crisped kielbasa
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• Sweet corn & tender potatoes
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• Comforting and filling
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• Great for leftovers
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• Ready in under 45 minutes

Comforting Creamy Base

This chowder is built on a rich and creamy base that brings warmth to every spoonful. The combination of heavy cream and all-purpose flour creates a velvety texture that perfectly complements the other ingredients.

As you prepare this dish, the aroma of sautéed diced onion and minced garlic fills the kitchen, setting the stage for a delightful meal.

The addition of chicken broth enhances the flavor profile, making each bite a comforting experience.

Hearty Ingredients

At the heart of this chowder are the key ingredients that make it truly satisfying. Kielbasa sausage sliced into rounds adds a smoky richness, while sweet corn kernels bring a touch of sweetness to the mix.

Diced Yukon gold potatoes contribute to the chowder’s heartiness, ensuring that each bowl is filled with tender, comforting bites.

The careful balance of flavors is further enhanced by the seasoning of salt and pepper, allowing the natural tastes to shine.

• Kielbasa: Smoked kielbasa adds depth, saltiness, and a satisfying meaty bite. It crisps up perfectly when sautéed.
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• Corn: Use frozen or fresh corn kernels. They provide sweetness and texture.
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• Potatoes: Yukon gold or red potatoes hold their shape while becoming tender.
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• Onion & Garlic: Build the base of flavor for the chowder.
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• Chicken Broth: Adds depth and allows the flavors to simmer together.
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• Heavy Cream: For rich creaminess, can substitute with half and half if preferred.
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• Butter & Flour: Used to create a simple roux to thicken the chowder.
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• Thyme & Black Pepper: Subtle seasoning to bring out all the flavors.

Simple Cooking Techniques

The preparation of Kielbasa Sausage & Corn Chowder is straightforward, making it accessible for cooks of all skill levels.

Start by melting butter in a large pot and browning the kielbasa, which adds depth to the dish.

Next, sauté the diced onion and minced garlic until they become translucent, creating a flavorful base.

The process of making a roux by adding flour is essential for thickening the chowder, ensuring a creamy consistency.

Perfect Timing for Flavor

Timing is key when making this chowder. After adding the chicken broth and diced Yukon gold potatoes, allow the mixture to come to a boil before reducing the heat to a simmer.

This step ensures that the potatoes become tender without losing their shape.

Finally, incorporating the corn kernels and heavy cream at the end allows the flavors to meld together beautifully, creating a dish that is both hearty and comforting.

How to Make My Kielbasa Sausage & Corn Chowder

1. Sauté the kielbasa: In a large pot or Dutch oven, melt butter and cook the kielbasa slices until browned and slightly crisp. Remove and set aside.
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2. Cook the aromatics: In the same pot, sauté the diced onion until soft. Add minced garlic and cook until fragrant.
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3. Make the roux: Stir in flour and cook for 1 minute to eliminate raw taste.
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4. Add broth & potatoes: Gradually whisk in the chicken broth, then stir in the diced potatoes. Simmer until potatoes are fork-tender (about 15 minutes).
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5. Add corn and cream: Stir in the corn, cream, thyme, black pepper, and half of the cooked kielbasa. Simmer gently for 5–10 minutes to thicken slightly.
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6. Finish & serve: Taste and adjust seasoning. Ladle into bowls and top with remaining kielbasa.

Serving Suggestions

To enhance the experience, serve the chowder hot, garnished with fresh parsley for a pop of color and freshness.

Pair it with a slice of crusty bread, perfect for dipping into the creamy goodness.

This combination not only makes for a satisfying meal but also creates a rustic presentation that invites everyone to gather around the table.

• Serve with crusty bread or cornbread
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• Add a sprinkle of shredded cheddar on top
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• Garnish with chives or fresh thyme
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• Pair with a light green salad to balance the richness

Nutritional Benefits

This chowder is not just delicious; it also offers nutritional benefits. Each serving contains a balanced mix of protein from the kielbasa, carbohydrates from the potatoes and corn, and healthy fats from the heavy cream.

With approximately 420 calories per bowl, it provides a hearty meal option that can be enjoyed any time of the year.

Whether it’s a chilly evening or a cozy gathering with friends, this chowder is sure to please.

Tips for the Best Kielbasa Sausage & Corn Chowder

Use high-quality kielbasa for the best flavor and texture. Brown it well so it adds a smoky layer to the chowder.

Don’t skip the roux—it gives the soup a velvety body. If you want a thicker chowder, mash a few of the cooked potatoes directly in the pot before adding the cream.

And remember: like most soups, it tastes even better the next day.

Storage and Warming Leftovers

Store in the refrigerator in an airtight container for up to 4 days. Reheat gently on the stovetop over medium heat or in the microwave, adding a splash of broth or milk if the chowder thickens too much.

Not ideal for freezing due to the cream content, but still possible with careful reheating.