Creamy Corn Chowder Recipe with Kielbasa

This Corn Chowder recipe is a rich, creamy soup packed with tender potatoes, crispy bacon, sweet corn, and smoky kielbasa.

Course Main Course

Cuisine American

Keyword Corn Chowder recipe

Prep Time 15

Cook Time 35

Servings servings

Calories 543kcal

Author Dana DeVolk

In a large pot or Dutch oven over medium heat, cook the bacon until crispy, 8-10 minutes, stirring occasionally.
6 slices thick cut bacon
Take the cooked bacon out with a slotted spoon and place it on a paper-towel-lined plate.
Add the cut-up kielbasa and brown it in the bacon grease for about 2-4 minutes. Again, remove the kielbasa with a slotted spoon and place it on a plate for later.
14 ounces kielbasa
Reserve about 4 tablespoons of the bacon fat in the pot. Add the onions and cook until softened, 4-5 minutes, stirring often.
1 small sweet onion
Add the garlic and cook until fragrant, 30 seconds.
2 cloves garlic
Add the flour, stir it to absorb the fat, and cook for 1 minute.
4 tablespoons all-purpose flour
While stirring constantly, slowly stream in the chicken broth. Scrape off all of the browned bits from the bottom of the pan; this is where all the flavor is.
32 ounces chicken broth
Add the potatoes and pepper and bring to a boil. Reduce the heat to low, cover, and simmer until the potatoes are tender, 10-15 minutes, stirring every few minutes to ensure they don’t stick to the bottom of the pot.
4 medium russet potatoes, 1/2 teaspoon black pepper
Once the potatoes are fork-tender, add the corn and kielbasa back to the pot and stir them in.
4 cups fresh or frozen corn
Stir in the heavy cream. Bring back to a simmer over medium to warm everything through, and serve immediately with the reserved bacon for topping.
3/4 cup heavy cream

Use fresh corn – If possible, fresh corn adds a nice sweetness and a bit of crunch that really enhances the chowder.
Cook the bacon first – Cooking the bacon first not only gets it crispy but also allows you to use the bacon grease to add flavor to the rest of the ingredients.
Don’t rush the potatoes – Make sure the potatoes are fully tender before adding the corn and kielbasa. You want the potatoes to have the right texture.
Add more broth if needed – If your chowder thickens too much after sitting, just add a splash of broth when reheating.
Customize the heat – If you like a bit of spice, add some red pepper flakes or a chopped jalapeño for a little kick.
Garnish is key – Don’t forget the crispy bacon and some fresh herbs for garnish. It adds flavor and makes the presentation pop.