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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (405g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 326 (54%)|
|Amt Per Serving||% DV|
|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
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.