From Rachael Ray
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; ~6 minutes. Transfer to a plate.
2. Add the onions and butter to the pan and cook over medium heat, stirring occasionally, until golden, ~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; ~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 of the 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 dill.
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Serving Size: 1 Serving (405g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 603 | ||
Calories from Fat: 326 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.2g | 48 % | |
Saturated Fat 14.3g | 71 % | |
Monounsaturated Fat 14.1g | ||
Polyunsanturated Fat 5.4g | ||
Cholesterol 146.8mg | 45 % | |
Sodium 844.9mg | 29 % | |
Potassium 676mg | 18 % | |
Total Carbohydrate 39.8g | 12 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 35.4g | ||
Protein 33g | 47 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 603
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