Kielbasa Potato Chowder

This recipe is from Cooking for 2 - Fall 2006 Edition

Ingrediants:
1/2 pound smoked kielbasa or Polish sausage, cut into 1/2-inch pieces
3 bacon strips, diced
1 small onion, finely chopped
1 garlic clove, minced
1-1/2 cups reduced-sodium chicken broth
1-1/2 cups water
2 medium potatoes, peeled and cubed
1/2 teaspoon chicken bouillon granules
1/8 teaspoon pepper
2 kale leaves, torn or 1/3 cup chopped fresh spinach
1/2 cup heavy whipping cream or 2% milk

Directions:
In a large nonstick skillet, brown kielbasa and bacon; drain, reserving 1 teaspoon drippings. Add onion and garlic; cook over medium heat for 2-3 minutes or until onion is tender.
In a large saucepan, bring broth and water to a boil. Add the potatoes, bouillon and pepper. Cook for 10 minutes or until potatoes are tender. Add the meat mixture and kale; cook over medium heat for 2 minutes or until kale is wilted. Reduce heat. Add the cream; cook 1 minute longer or until heated through. Yields: 4 cups.

My husband and I enjoy this chowder a lot. We enjoy it with french bread.

On a scale of 1 - 5, my husband rates it a 3 and I rate it a 4.

We think that it is just perfect as is and wouldn't add anything to it.

Best-Ever Potato Soup

This recipe is from Taste of Home 2008 Soup Magazine

Best-Ever Potato Soup

Ingredients:
6 bacon strips, diced
3 cups cubed peeled potatoes
1 can (14-1/2 ounces) chicken broth
1 small carrot, grated
1/2 cup chopped onion
1 tablespoon dried parsley flakes
1/2 teaspoon each celery seed, salt and pepper
3 tablespoons all-purpose flour
3 cups milk
8 ounces process cheese (Velveeta), cubed
2 green onions, thinly sliced, optional

Directions: In a large saucepan, cook bacon until crisp; drain. Add potatoes, broth, carrot, onion, parsley, celery seed, salt and pepper. Cover and simmer until potatoes are tender, about 15 minutes.
Combine flour and milk until smooth; add to soup. Bring to a boil; boil and stir for 2 minutes. Add cheese; stir until cheese is melted and the soup is heated through. Garnish with green onions if desired. Yield: 8 servings (2 quarts).


We made this dish last night and it was very good, we had french bread with it.

On a scale of 1 to 5, my husband and I both rated this dish a 3.

My husband felt that we could have added extra vegetables to it, such as broccoli.