Kielbasa Potato Corn Chowder is a rich and cozy dish layered with smoky sausage, sweet corn, and hearty potatoes in a creamy cheddar broth.
It’s the perfect comfort food for chilly nights.
Each spoonful is packed with savory depth, fresh veggies, and just the right amount of richness.
This crowd-pleasing chowder makes a filling lunch or a complete dinner on its own.
The Core of This Kielbasa Potato Corn Chowder
Kielbasa – Smoky and savory, the star ingredient adds bold flavor and satisfying texture to every bite.
Yellow potatoes – Creamy and tender once simmered, these are the chowder’s hearty foundation.
Frozen corn – Adds natural sweetness and vibrant color, complementing the sausage and cheese.
Shredded cheddar cheese – Melts into the broth for a creamy, luscious finish with sharp, cheesy notes.
Chicken broth – Forms the flavorful base that brings all the ingredients together with comforting depth.
Milk – Softens the broth’s richness while enhancing the chowder’s creamy consistency.
Carrot, celery & onion – Classic aromatic trio that delivers subtle sweetness and balance to the savory mix.
How to Bring This Hearty Kielbasa Potato Corn Chowder to Life
Begin by browning the sliced kielbasa in a bit of olive oil until it’s caramelized and golden. This builds the flavor base for the entire chowder.
Set the sausage aside, then sauté onion in the same pan. Add in cubed potatoes, corn, carrot, celery, and seasoning, pouring in the chicken broth to bring everything together. Simmer until the vegetables are tender.
Return the kielbasa to the pot, then stir in milk, shredded cheddar, and fresh parsley. Let it warm gently until the cheese melts into the creamy, comforting broth.
Cozy Cooking Tips for Perfect Chowder Nights
For even more depth of flavor, consider using smoked paprika or a dash of cayenne for subtle heat. Yukon Gold potatoes work especially well due to their buttery texture, but russet potatoes can be used for a starchier, thicker result.
Make it vegetarian by swapping the kielbasa with a smoked plant-based sausage and using veggie broth. Want it extra creamy? Add a splash of heavy cream in place of some of the milk for an indulgent finish.
Don’t skip the parsley—it brings a fresh pop that balances the rich, cheesy goodness beautifully.
How to Store and Reheat This Chowder Without Losing Flavor
Let the chowder cool completely before transferring it to an airtight container. It keeps well in the fridge for up to four days. When reheating, do so gently on the stovetop over medium-low heat, stirring often to prevent the cheese from separating.
To freeze, ladle cooled chowder into freezer-safe containers, leaving space for expansion. Thaw overnight in the refrigerator and reheat slowly, adding a splash of milk to restore creaminess if needed.
Kielbasa Potato Corn Chowder Recipe
Ingredients
- 1 medium carrot chopped
- 1 13 oz. fully cooked kielbasa, halved and sliced
- 1 tsp. minced parsley
- 1/2 tsp. garlic powder
- 2 cups frozen corn kernels thawed
- 2 cups chicken broth
- 1 tablespoon olive oil
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 1 medium onion diced
- 6 medium yellow potatoes peeled and cubed
- 1 cup shredded cheddar cheese
- 1 1/2 cups milk
- 1 stalk celery sliced
Instructions
- Cut the kielbasa into slices and then halve each slice. Warm the olive oil in a large saucepan over medium-high heat. Sauté the kielbasa in the oil until browned, approximately 4 to 5 minutes, then remove from the pan and set aside.
- In the same pan, cook the diced onion over medium heat for about 3 minutes or until tender. Incorporate the cubed potatoes, thawed corn, sliced celery, chopped carrot, chicken broth, garlic powder, salt, and pepper. Bring the mixture to a boil, then reduce the heat, cover, and allow it to simmer for 15 minutes.
- Return the kielbasa to the pot along with the milk, shredded cheddar cheese, and minced parsley. Stir gently over low heat until the chowder is thoroughly heated and the cheese has melted, approximately 2 to 3 minutes.