Corn and Kielbasa Chowder

Yesterday was cold and rainy so I thought it would be a good day to try a Rachel Ray recipe I found while thumbing through one of her magazines. I made a few changes....I used 16 ounces of turkey kielbasa, I grated about a quarter of a red onion and I added in some garlic, chicken bouillon and smoked paprika since I did not use beef kielbasa. Also, I did not have any dill on hand so I omitted it.

Ingredients

8 ounces kielbasa, halved lengthwise and thinly sliced
2 onions, finely chopped
1 tablespoon butter
One 14.5-ounce can chicken broth
1 large baking potato (about 12 ounces), peeled and cut into 1/2-inch cubes

1 cup half-and-half
One 1-pound bag frozen corn, thawed
Salt and pepper
Chopped fresh dill, for garnish

Directions:

1. Heat a deep skillet or a wide 4- to 6-quart pot over medium-high heat. Add the kielbasa and cook, stirring, until lightly browned, about 6 minutes. Transfer to a plate.

2. Add the onions and butter to the pan and cook over medium heat, stirring occasionally, until golden, about 6 minutes. Add the broth and potato and bring to a boil. Reduce the heat, cover with a lid and simmer until the potato is tender, about 10 minutes. Add the half-and-half and corn and cook, stirring, until heated through.

3. Using a blender or food processor, puree 1 cup chowder until smooth. Stir the puree back into the chowder along with the browned kielbasa and season to taste with salt and pepper. Top with the dill.

Direct Link: http://www.rachaelraymag.com/recipe/32640/