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Sweet Corn, Kielbasa and Potato Soup
Sweet Corn, Kielbasa and Potato Soup is a hearty and comforting soup recipe that's filling and ultra satisfying.
Servings 8
Calories 449kcal
Ingredients
- 4 slices bacon chopped
- 7 oz kielbasa chopped
- 1/2 cup carrots thinly sliced
- 1 rib celery thinly sliced
- 1 shallot chopped
- 2 cloves garlic pressed or minced
- 2-1/2 cups chicken broth
- 1-1/2 cups milk divided, 2% milk fat or higher recommended
- 3 Tablespoons gluten free flour or AP flour if not GF
- 1-1/2 cups diced baby yukon gold potatoes
- 1 cup sweet corn fresh or frozen
- homemade seasoned salt and pepper
- chopped green onions for garnish
Instructions
- Add bacon and kielbasa to a large Dutch oven or soup pot then turn the heat to medium. Saute until bacon is golden brown then scoop the meats onto a plate, reserving bacon grease in the pot. Add carrots, celery and shallot then saute until tender, 8-10 minutes - adding a splash of chicken broth then placing a lid on top to speed up the softening process if desired. Add garlic then saute until very fragrant, 1 minute.
- Add chicken broth plus 1 cup milk to the pot then turn heat up medium-high to bring soup to a simmer — NOT a boil — stirring often. Add potatoes then turn heat down to low-low and simmer until tender, 5-7 minutes. Meanwhile, whisk together gluten free flour and remaining 1/2 cup milk until very smooth.
- Add browned bacon and kielbasa back into the pot then stream in flour/milk mixture and simmer until soup has slightly thickened, 5 minutes. Add sweet corn then simmer until heated through, 1 minute. Taste then add seasoned salt to taste, and lots of pepper. Scoop into bowls then serve topped with green onions.
Nutrition
Calories: 449kcal | Carbohydrates: 36g | Protein: 18g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 63mg | Sodium: 1191mg | Potassium: 900mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2947IU | Vitamin C: 23mg | Calcium: 155mg | Iron: 2mg