Ingredients for Kielbasa Potato Chowder
- Smoked Kielbasa
- 4 slices bacon, diced
- 1 medium onion, chopped
- Garlic Clove
- Reduced Sodium Chicken Broth
- 2 cups water
- 2 lbs potatoes, peeled and diced (Yukon Gold or russet recommended)
- Chicken Bouillon Granule
- 1/2 teaspoon black pepper
- Kale Leaves
- Heavy Whipping Cream
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How to Make Kielbasa Potato Chowder
- In a large nonstick skillet, cook bacon over medium heat until crispy. Remove bacon with a slotted spoon, reserving 1 teaspoon of bacon grease. Add sliced kielbasa to the skillet and cook until browned, about 5-7 minutes. Remove kielbasa and set aside with the bacon.
- Add chopped onion and minced garlic to the skillet with the reserved bacon grease. Cook over medium heat for 2-3 minutes, or until onion is softened.
- In a large pot or Dutch oven, bring chicken broth and water to a boil. Add diced potatoes, bouillon cube, and black pepper.
- Reduce heat to medium-low, cover, and simmer for 10-15 minutes, or until potatoes are tender.
- Add the cooked kielbasa, bacon, and chopped kale to the pot. Stir to combine.
- Cook for another 2-3 minutes, or until kale is wilted.
- Reduce heat to low. Stir in heavy cream or half-and-half.
- Cook for 1 minute more, or just until heated through. Do not boil.
- Serve hot and enjoy! Garnish with extra bacon bits, if desired.
Nutrition Information (Approximate per serving)
Sodium
75 g
Sugar
14g
Fat
130g
Carbs
16g