Crock-Pot Potato & Kielbasa Chowder

By á-10847

Ingredients

• 1 Medium Onion, Chopped
• 1 Clove Garlic, Minced
• 1 (32 Oz.) Carton Chicken Broth
• 6 -8 Medium Potatoes, Peeled & Diced
• 2 Cups Frozen Corn
• 1 (16 Oz.) Fully Cooked Kielbasa, sliced into 1/4 inch slices (I used Hillshire Farms brand)
• 1 Bay Leaf
• 1/2 Teaspoon Dried Thyme
• 1/2 Teaspoon Freshly Ground Black Pepper
• 8 Oz. Shredded Sharp Cheddar Cheese
• 1 Cup Heavy Whipping Cream
• Notes: To lower the calories you could easily substitute half & half for the cream, use low-fat or fat free cheese and a turkey kielbasa.

Details

Servings 8
Preparation time 15mins
Adapted from crockpotladies.ziplist.com

Preparation

Step 1

In a 6 quart crock-pot add all of the ingredients except the cream and cheese. Stir to combine.

Cover and cook on low 8-10 hours or on high 5-6 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 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!