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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A family favorite this corn chowder is an adaptation of a recipe I found in a church cookbook as a child. The fat content has been lowered and it is simpler to make. There are never any left-overs when I make this. Ingredients:
1 package turkey kielbasa (sliced in chunks) |
2 teaspoons olive oil |
2 onions (chopped) |
6 -8 potatoes (peeled and chopped) |
1 can cream of celery soup |
2 cans creamed corn |
1 dash skim milk (optional) |
salt and pepper |
Directions:
1. Sauté the kielbasa and onions in the olive oil at the bottom of a soup pot (cast iron Dutch ovens work well for this but any large soup pot will do) until the onions are transpartent.
2. Add your potatoes and enough water to just cover them.
3. Cover the pot until the water boils.
4. Take off the cover and boil until potatoes are soft (test by pressing one with the back of a fork).
5. Be careful to watch the water, keep the potatoes covered, but only just.
6. When the potatoes are soft add the soup and creamed corn.
7. Bring back to a boil.
8. Simmer until ready to serve (if too watery simmer until desired thickens is achieved, if too thick add a splash of skim milk).
9. Add salt and pepper to taste.
10. Makes a complete meal if served with some buttered bread.
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