Corn and Kielbasa Chowder {Gluten Free}
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
Corn and Kielbasa Chowder {Gluten Free} It's full of flavor and loaded with veggies; plus the creaminess comes from mashed potatoes of all things!
  • 12 oz Sausage (Kielbasa, Smoked, Spicy whatever you like)
  • 1 Tablespoon Oil
  • 1 Red Pepper, diced
  • 1 Cup Carrots, diced
  • 1 Cup Celery, diced
  • 1 Cup Onion, diced
  • 1 Teaspoon Salt
  • 1 Teaspoon Fresh Ground Black Pepper
  • 4 Cloves Garlic, minced
  • 1 16oz Can of Corn, drained
  • 1 Cup pre-cooked chicken, diced
  • 2 Teaspoons Sage
  • 1 Teaspoon Thyme
  • 48 oz Chicken Stock
  • 2 lbs Leftover Mashed Potatoes (or you can cook 5 large potatoes and mash them)
  1. In a large stockpot add the diced kielbasa and oil; cook over medium heat browning the kielbasa. Once the kielbasa has a beautiful caramelization on it then add in the red pepper, carrots, onion, celery, garlic, salt and pepper; sauté over medium heat for 10 min.
  2. After you have sautéed the veggie mixture add in the corn, diced chicken, sage, thyme and chicken broth. Bring the soup up to a boil and cook for 30 mins.
  3. Once everything is nice and tender add the mashed potatoes and stir until combined. If you don't have leftover mashed potatoes because lets face it who really has leftover mashed potatoes? You can always use instant mashed potatoes, or while the soup is cooking just boil 4 or 5 potatoes then mash them just before adding the soup (that's what I did).
  4. Simmer over medium heat for an additional 5 minuets. Serve the Corn and Kielbasa Chowder {Gluten Free} with your favorite Gluten Free bread or a great crusty roll for a hearty meal.
Recipe by Sassy Southern Yankee at