Slow Cooker Corn and Kielbasa Chowder – Perfect Cold Weather Soup

If you love hearty and homemade soup recipes, this Slow Cooker Corn and Kielbasa Chowder will soon become one of your family favorites!

Slow Cooker Corn and Kielbasa Chowder – Chowder for those Cold Winter Days

I have to admit something to all of you…I’m a soupie (is that even a word?!)…think of it like a groupie, but for soup. I love soup, and I’ll follow it anywhere. Well, not really, but you get the idea.

With the cold weather starting to trickle in, it’s time for soups all over the world to start getting prepped. And who doesn’t love a good bowl of hot and hearty soup? Seriously. This Slow Cooker Corn and Kielbasa Chowder is just one of those soups that warm you from your taste buds all the way down to your toes with each and every bite.

Would you deny spoonful after spoonful of this creamy goodness? I think not.

My real love for this sausage chowder recipe is not only the flavor but in the fact that it’s just so darn easy to make.

There’s a little bit of prep work involved from me (chopping the potatoes and onion) but for the most part, the slow cooker takes over and creates pure perfection. This gives me time to snuggle up next to the fire and read a good book or sneak in a nap!

Sausage Chowder Ingredients

• 4 potatoes | Russets or Gold potatoes will work
• 4 cups corn | You can use fresh frozen or canned
• 8 oz kielbasa | Or any type of smoked sausage you like
• ½ onion | I prefer white in this soup for their extra flavor, but yellow works too
• 10oz can of cream of celery soup| If  you can’t find cream of celery, use cream of chicken and a tablespoon of celery salt
• 12 oz evaporated milk | I always recommend evaporated milk in my slow cooker recipes as it will not curdle 
• 4 cups chicken broth |

How to Make Slow Cooker Corn and Kielbasa Sausage Chowder

If I told you that you needed less than 10 ingredients to make this delicious Sausage Chowder, would you believe me?

What if I then told you that you literally just had to add them into the slow cooker, press a button and walk away and find “something” to do to occupy your time for the next 5 hours or so.

And yes, I’m being totally serious. That’s all it takes to make this awesome, belly warming chowder!

1. Place the kielbasa, onions, potatoes, salt, pepper, and corn into the slow cooker.
2. In a bowl, mix the chicken broth with the cream of celery soup until smooth. Pour into the slow cooker.
3. Cook on low for 5–6 hours or until the potatoes are tender.
4. About a half hour before serving, add the evaporated milk and using an immersion blender, blend all the ingredients together to your desired consistency.
5. Cook another half hour.
6. Dish up the sausage chowder, top with desired toppings and enjoy!

Toppings for Corn and Kielbasa Chowder?

Honestly, anything that you want! Depending on my mood, I may make it a bit spicy with some hot sauce and jalapenos, or I may decide to mellow it out a bit and add a dollop of sour cream and cilantro. The great part about making this Chowder is that it’s really, really versatile.

Some toppings you might want to try are:

• additional corn kernels
• green onions
• bacon crumbles
• shredded cheese

Can I Freeze this Chowder?

Yes, you can definitely freeze this Slow Cooker Corn and Kielbasa Chowder.

There are 2 ways to freeze it.

1.  Let the chowder cool significantly, package it up in 1 to 2 servings into a freezer bag, taking care to remove all the air from the bag.  Then when ready to eat, just microwave it on medium power until defrosted. Transfer to a bowl and continue to heat until warmed through.
2. Another suggestion is to prepare the recipe up to step 4 (stop before adding milk ) and remove the portion you wish to freeze and set aside. 
   With the remaining soup in the pot, reduce the amount of milk based on how much soup you removed (say you set aside half, reduce milk by half) and finish cooking for tonight’s meal. Allow the removed portion to cool and place in a freezer bag, taking care to remove all the air, and freeze.  When ready to use, put the frozen bag in the fridge in the morning to defrost.  Then when ready to cook, place soup mixture in a soup pot, and heat to a simmer over medium heat. 

   Add the milk and simmer, about 20 minutes.  If at this point, you find the soup too thick for your liking, you can thin it out a bit with a bit of chicken broth.

 

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