Crockpot Corn and Kielbasa Chowder
Slow cooker corn and kielbasa chowder is a filling and warming meal that takes very little effort to put together. It is creamy, filled with flavor and easy to make.
Servings: 8 Servings
Ingredients
- 2 pounds Kielbasa
- 29 ounces creamed corn (2 14.5 oz cans)
- 12 ounces frozen corn
- 4 ounces can chopped green chilies
- 3 medium potatoes
- 2 cups chicken stock
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon garlic powder
- 1 Tablespoon dehydrated minced onion
- 12 ounces evaporated milk
Instructions
- Slice kielbasa into bite sized pieces.
- Clean potatoes and cut into about 1/2 inch cubes.
- Put everything but the evaporated milk in the crockpot. Don't worry if it doesn't seem like quite enough liquid, it will be ok.
- Cover and cook on low for about 8 hours.
- Stir evaporated milk it into the slow cooker and cook on 30 more minutes.
- Store leftovers in the refrigerator for up to one week.
Notes
If you don't like a lot of spice, omit the black pepper and chilies. Then taste the cooked soup and add black pepper to taste.
If you like your food even spicier, try using a can of diced jalapenos in place of the green chilies.
Nutrition
Serving: 1serving | Calories: 619kcal | Carbohydrates: 49g | Protein: 23g | Fat: 39g | Saturated Fat: 14g | Polyunsaturated Fat: 23g | Cholesterol: 98mg | Sodium: 1767mg | Fiber: 4g | Sugar: 13g
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