As the days grow cooler and we transition into sweater weather, there’s nothing quite like the warmth of a hearty bowl of chowder to bring comfort to your kitchen. If you’re looking for a new dish that blends familiar flavors with a touch of creativity, then this Kielbasa and Sweet Potato Chowder is the perfect recipe to add to your collection.

Combining the smoky richness of kielbasa with the natural sweetness of sweet potatoes and corn, this chowder is both satisfying and wholesome. It’s an ideal meal for cozy family dinners or casual gatherings with friends, showcasing a balance of flavors that make each spoonful a delight.

Why You’ll Love This Chowder

Hearty and filling: The combination of kielbasa and sweet potatoes ensures a meal that’s substantial enough to satisfy the hungriest appetites.
A touch of sweetness: Sweet potatoes and corn add a natural sweetness that pairs perfectly with the smokiness of the sausage.
Simple and quick: With only a few steps and around 40 minutes from start to finish, this chowder is perfect for weeknight dinners.

Ingredients You’ll Need:

1 pound smoked kielbasa, sliced
4 medium sweet potatoes, peeled and cubed
2 cups frozen corn
2 cups chicken broth
2 sticks celery, sliced
1 cup diced onions
1 cup heavy cream
Salt and pepper to taste
2 tablespoons olive oil

Instructions:

Brown the Kielbasa: In a large pot, heat the olive oil over medium heat. Add the sliced kielbasa and cook until it’s nicely browned, about 5 minutes. Remove from the pot and set aside.
Sauté the Vegetables: In the same pot, add the diced onions and sliced celery. Cook until the onions are translucent and the celery has softened, approximately 5 minutes.
Simmer with Sweet Potatoes and Corn: Stir in the cubed sweet potatoes, corn, and chicken broth. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes, or until the sweet potatoes are fork-tender.
Combine and Finish: Return the browned kielbasa to the pot along with the heavy cream. Stir well to combine and let it heat through for another 5 minutes.
Season and Serve: Season the chowder with salt and pepper to taste. Serve hot, and for an added touch, garnish with chopped fresh parsley if desired.

Pro Tips:

Customize your protein: For a different twist, substitute the kielbasa with smoked turkey sausage or andouille.
Add extra depth: A dash of smoked paprika or a sprinkle of thyme can elevate the flavors even further.
Make it dairy-free: Replace the heavy cream with coconut milk for a dairy-free version that still maintains a rich and creamy texture.

Perfect Pairings

Serve this chowder with warm crusty bread or homemade cornbread to soak up every drop of its creamy goodness. A light side salad with a tangy vinaigrette can also complement the chowder’s hearty profile.

This Kielbasa and Sweet Potato Chowder is more than just a recipe; it’s a warm embrace on a chilly day, an invitation to gather around the table, and a reminder that sometimes the simplest ingredients can create the most memorable meals. Give it a try and watch as it becomes a beloved staple in your home!

Kielbasa and Sweet Potato Chowder

Author: Alice

Print Recipe

Description

Enjoy a comforting bowl of this hearty Kielbasa and Sweet Potato Chowder that combines smoky sausage with the natural sweetness of sweet potatoes and corn. Perfect for a cozy family dinner.

Ingredients

– 1 pound smoked kielbasa, sliced
– 4 medium sweet potatoes, peeled and cubed
– 2 cups frozen corn
– 2 cups chicken broth
– 2 sticks celery, sliced
– 1 cup diced onions
– 1 cup heavy cream
– Salt and pepper to taste
– 2 tablespoons olive oil

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 from the pot and set aside.
2. In the same pot, add the diced onions and sliced celery. Cook until the onions are translucent and the celery is tender, approximately 5 minutes.
3. Stir in the cubed sweet potatoes, corn, and chicken broth. Bring to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes, or until the sweet potatoes are fork-tender.
4. Return the kielbasa to the pot along with the heavy cream. Stir well to combine and heat through for another 5 minutes.
5. Season with salt and pepper to taste. Serve hot, garnishing with chopped fresh parsley if desired.

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