Serve up this satisfying & easy to make recipe for Crock-Pot Potato & Kielbasa Chowder on a cold evening & your family will love you forever! One of our most popular soup recipes everyone loves the flavors in this creamy soup!
Crock-Pot Potato & Kielbasa Chowder
This is a super simple soup to toss together. Perfect for starting in the morning, cooking for the day and then finishing it off right before serving with a little cheese and cream.
Perfect for cold day as it will warm you right up. My husband loves these thick and hearty soups and said “yep, this is a keeper”.
I think he is a keeper for being willing to try some of my crazy recipes. This one was totally made up based on ingredients I had on hand. Potatoes are a given, we always have those on hand, and when Kielbasa goes on sale for $1.50-$2.00 a package I buy a few and toss them in the freezer for quick meals. Everything else was just stuff I had.
I hope you enjoy!
- Yellow Onion – I prefer to use yellow onions in most recipes. However a white onion works just as well.
- Garlic – Freshly minced garlic is best, however if you are short on time you can use store-bought pre-minced garlic.
- Chicken Broth – I prefer to use my Homemade Chicken Broth, but a carton of store bough works too!
- Russet Potatoes – This recipe works best using Russet potatoes as they hold up great in this soup and don’t break down as the soup cooks.
- Frozen Corn – A couple cups of frozen corn kernels adds nice flavor and color to this soup. In a pinch you can use canned corn too, just be sure to drain off the liquid from the can first.
- Kielbasa Sausage – Smoked kielbasa sausage is the main flavor component in this chowder recipe. You can use pork, beef or turkey kielbasa.
- Bay Leaf – A single bay leaf is called for in this recipe and adds some lovely flavor. Just be sure to fish the bay leaf out of the soup before serving.
- Dried Thyme – Thyme adds some more great flavor to this soup and just really compliments the kielbasa sausage and potatoes.
- Black Pepper – Whenever possible I prefer to grind my own pepper in a pepper mill for the freshest flavor possible.
- Sharp Cheddar Cheese – Some shredded sharp cheddar cheese makes this chowder just over the top. If you want a more cheesy flavor go ahead and use extra sharp cheddar cheese. I like to grate my own cheese but if I am short on time I just buy a bag of the pre-shredded cheese from the grocery store.
- Heavy Whipping Cream – To make this chowder extra creamy and rich some heavy whipping cream is added near the end of cooking along with the cheese. You can use half and half if you want to and the soup will still be yummy.
- In a 6 quart or larger slow cooker add all of the ingredients except the cheddar cheese and heavy whipping cream.
- Stir to combine.
- Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours or until the potatoes are fork tender.
- Remove the lid and fish out the bay leaf and discard.
- Add the shredded cheddar cheese and heavy cream to the soup and stir to combine and melt the cheese.
- Serve with a nice fresh salad and some crunchy bread to sop up the soup juices and enjoy!
- 6 Quart Slow Cooker (Or Larger)
- Cutting Board
- Vegetable Peeler
- Measuring Spoons
- Cheese Grater
- Liquid Measuring Cup
More fantastic chowder recipes you need to try:
- Crock-Pot Shrimp Chowder
- Slow Cooker Corn Chowder
- Crock-Pot Shrimp and Corn Chowder
- Slow Cooker Cheesy Harvest Potato Chowder
|Easy Crock-Pot Recipes||Slow Cooker Soup Recipes|
|Kid Friendly Slow Cooker Recipes||Crock-Pot KielbasaRecipes|
|Crock-Pot Chowder Recipes||Cheesy Slow Cooker Recipes|