Sausage and Corn Chowder

Leeks collect a lot of dirt between their leaf layers, so slit them from top to bottom, separate the layers and wash thoroughly before slicing.

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Yield: 8 cups Prep 20 mins Cook 30 mins


  • 1 tablespoon  butter
  • 2 leeks, halved lengthwise and cut into 1/8-inch-thick slices, white and pale green parts only
  • 1 celery rib, thinly sliced
  • 3/4 pound  new potatoes, washed and quartered
  • 2 ounce cans (14-1/2 oz. each) chicken broth
  • 1 1/2 cups  corn, thawed if frozen
  • 1 cup  milk
  • 1 cup  half-and-half cream
  • 1/4 teaspoon  salt
  • Pinch freshly ground pepper
  • Pinch nutmeg
  • 3/4 pound  kielbasa sausage, cut into 1/4-inch-thick slices


1. Melt butter in a Dutch oven. Add leeks and celery and cook over medium heat, stirring frequently, 5 to 7 minutes. Add potatoes and broth; cover and simmer until potatoes are almost tender, about 10 minutes. Stir in corn, milk, cream, salt, and pepper, and nutmeg and cook until potatoes are very tender, about 10 minutes more.

2. Meanwhile, cook sausage in a large skillet over medium heat, stirring constantly, until edges brown. Stir sausage into soup just before serving. Makes 8 cups.

Nutrition Facts

  • cal.(kcal)290,
  • Fat, total(g)19,
  • chol.(mg)48,
  • sat. fat(g)8,
  • carb.(g)21,
  • fiber(g)2,
  • pro.(g)10,
  • sodium(mg)1023,
  • Percent Daily Values are based on a 2,000 calorie diet
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