As the weather turns cooler, there’s nothing quite like a warm, hearty meal to keep the chill at bay. Enter the Kielbasa and Sweet Potato Chowder—a dish that’s as comforting as it is flavorful. This chowder brings together smoky kielbasa, naturally sweet potatoes, and golden corn in a savory broth that’s sure to please your taste buds and warm your soul.

Why You’ll Love This Chowder

Kielbasa and Sweet Potato Chowder is a delightful blend of textures and flavors. The smokiness from the kielbasa pairs beautifully with the subtle sweetness of the sweet potatoes and corn. Every spoonful delivers a satisfying balance of hearty ingredients, making it an excellent choice for family dinners or cozy nights in.

The Ingredients You’ll Need

1 pound smoked kielbasa, sliced: The star of the dish, adding a robust, smoky flavor.
6 medium sweet potatoes, peeled and cubed: These add a touch of sweetness and a lovely, creamy texture when cooked.
2 cups frozen corn: Perfect for adding pops of sweetness and color.
3 cups chicken broth: The base that ties everything together.
2 stalks celery, sliced: Adds a slight crunch and a subtle earthy flavor.
1 onion, chopped: Enhances the savory depth of the chowder.
1 tablespoon olive oil: For sautéing the vegetables and kielbasa.
Salt and pepper to taste: Essential for balancing flavors.
1/2 teaspoon smoked paprika: Elevates the smokiness of the kielbasa and deepens the flavor profile.
1 tablespoon fresh parsley, chopped (optional): A fresh garnish for a touch of brightness.

Step-by-Step Instructions

Brown the Kielbasa: In a large pot, heat the olive oil over medium heat. Add the sliced kielbasa and cook until browned, about 5 minutes. Remove the kielbasa and set it aside.
Sauté the Vegetables: In the same pot, add the chopped onion and sliced celery. Sauté until the vegetables are softened, about 3-4 minutes.
Cook the Sweet Potatoes: Stir in the sweet potatoes and cook for 2 minutes. Pour in the chicken broth, ensuring that the sweet potatoes are fully covered. Bring the mixture to a boil.
Simmer Until Tender: Reduce the heat and simmer uncovered for approximately 15 minutes, or until the sweet potatoes are fork-tender.
Add the Corn and Seasonings: Add the frozen corn, smoked paprika, salt, and pepper. Stir until everything is well combined.
Finish with Kielbasa: Return the browned kielbasa to the pot and let the chowder simmer for an additional 5 minutes.
Serve and Enjoy: Adjust the seasoning with more salt and pepper if needed. Serve hot, garnished with fresh parsley if desired.

Tips for the Best Chowder

Add a splash of cream if you prefer a richer texture.
Swap the kielbasa for chorizo if you’re looking for an extra kick of spice.
Use fresh corn when in season for an even sweeter, more vibrant flavor.

A Perfect Fall Favorite

Whether you’re preparing a weeknight dinner or hosting friends for a cozy gathering, this Kielbasa and Sweet Potato Chowder will quickly become a go-to recipe. It’s easy to make, full of flavor, and perfect for warming up after a crisp day.

So, next time you need a bowl of comfort, try this chowder—your taste buds will thank you!

Kielbasa and Sweet Potato Chowder

Author: Alice

Print Recipe

Description

Warm up your day with a comforting bowl of Kielbasa and Sweet Potato Chowder. This flavorful dish combines the smokiness of kielbasa with the natural sweetness of sweet potatoes and corn, all simmered to perfection in a savory broth.

Ingredients

– 1 pound smoked kielbasa, sliced
– 6 medium sweet potatoes, peeled and cubed
– 2 cups frozen corn
– 3 cups chicken broth
– 2 stalks celery, sliced
– 1 onion, chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/2 teaspoon smoked paprika
– 1 tablespoon fresh parsley, chopped (optional)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the sliced kielbasa and cook until browned, about 5 minutes. Remove the kielbasa and set aside.
2. In the same pot, add the chopped onion and sliced celery. Sauté until the vegetables are soft, about 3-4 minutes.
3. Stir in the sweet potatoes and cook for 2 minutes. Add the chicken broth, ensuring the sweet potatoes are covered. Bring to a boil.
4. Reduce the heat and simmer uncovered until the sweet potatoes are tender, approximately 15 minutes.
5. Add the frozen corn, smoked paprika, salt, and pepper. Stir until well combined.
6. Return the kielbasa to the pot and simmer for an additional 5 minutes.
7. Adjust seasoning with more salt and pepper if needed.
8. Serve hot, garnished with fresh parsley if desired.

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