Last week it felt like fall. I finally had the kids wear jeans and long sleeves and even jackets a day or two. This week, it feels like the end of summer. Gorgeous days in the high 60’s and low 70’s. And sunsets with the most striking colors in the sky.
There is just something about the light that the sun gives off in the evenings during the fall season that is different than any other season. Does anyone know what I’m talking about? I find it beautiful and comforting.
And as I sit outside on my porch in the evening hours, I can hear all the sounds of the locusts and crickets and other late summer insects and just feel so relaxed looking at all the colors in the sky. They change quickly as the sun is on its descent.
Ahhhh. Anyway, we still have to be prepared for the colder weather that we all know is right around the corner. And that is where this Cheesy Kielbasa Chowder comes in. It is flavorful, warm, and comforting. Perfect for a chilly fall day.
And I have to say that even though I am not often a big fan of having just soup for dinner, this chowder is quite hearty and satisfying. Get some crusty bread to go with it and you are golden.
This soup is also quite easy to lighten up if you prefer. You can substitute the regular kielbasa out for turkey sausage and dramatically reduce the fat content. If you want to go even further, you could skip adding the cheese at the very end and you’ll really have a lightened up meal.
I hope you are able to enjoy some beautiful end of summer/start of fall evenings of your own. And in the meantime, we can prepare for the colder weather ahead by having some warm comforting meals like this tasty Cheesy Kielbasa and Corn Chowder!
PS: Did anyone notice that in one of the pictures, you can see the reflection of me taking the photo mirrored in the spoon? I thought it was pretty funny. 🙂
- 14 oz of kielbasa, Halved lengthwise and sliced(for a lightened version, use turkey sausage)
- 1 medium onion, chopped
- 1 TBLS butter
- 2 14.5 oz. cans of chicken broth
- 2 large baking potatoes, peeled and diced.
- 1 pound bag of frozen corn, thawed
- salt and pepper to taste
- 8 oz. of shredded white cheddar cheese (I used Kerrygold Dubliner)
- 1 c. chopped scallions
- In a large pot, cook the kielbasa over medium heat, stirring until lightly browned. Remove from the heat and place on a plate lined with paper towel to soak up the grease.
- Place the butter and onions in the pot and cook for several minutes until tender.
- Add the broth and potatoes and bring to a boil. Reduce to simmer, cover and cook for 10 minutes or until the potatoes are tender.
- Remove about a cup of the potatoes, using a strainer if necessary and about a 1/2 cup of broth and blend it in a blender or food processor and add back to the pot and stir. Add the corn and scallions and allow to cook a few minutes longer until heated through.
- Add the kielbasa back to the pot.
- Remove from the heat and add salt and pepper to taste.
- Allow the pot to cool for a few minutes and then mix in the cheese until creamy.
- Serve with crusty bread.
Adapted from Rachel Ray
Try these other soups: