When the weather’s cold, the best dinner is something warm and comforting.
I mean, the idea of this is nothing revolutionary: a big bowl of any comfort food on a wintery day makes the whole house feel cozy and warm.
But there’s only so many times I can make a pasta or casserole, or toss something in the crockpot.
So this time, I got a little creative. And the result is this smoky kielbasa, beer, and vegetable chowder!
In this recipe, I used carrots, onions, and celery. But you could also throw in a handful of spinach, some frozen or canned corn, chopped rutabega – basically, whatever you’ve got on hand.
And if you’re short on cream? Make a separate pan of toasted roux by cooking together butter and flour until they’re light brown, then slowly whisk in milk and add the finished product to the beer chowder after the stock/broth.
It’ll have a similar texture, though not as creamy as using cream.
I mean, obviously.
But if it doesn’t mean you have to run to the grocery store in a freaking blizzard and pick up a carton of cream, then that’s a good thing.
Related: Winter Salad with a Pomegranate Citrus Vinaigrette
No kielbasa in the house? Use bratwurst! Or any kind of smoked or cured sausage, really.
Every year my dad gets a smoked venison summer sausage that would be banging in this soup. Pick a sausage that has a bit of body and a good amount of flavor.
This beer chowder is a bossy soup and it needs building blocks that speak loudly, if that makes sense!
And as for the beer – use what you’ve got.
Try not to go crazy dry or hoppy here; something with a smooth and nutty flavor, like a brown ale or a mellow IPA.
Think of something that would complement whichever sausage you would use, and go from there.
Smoked Kielbasa and Beer Chowder
Equipment
Ingredients
- 3 tablespoons butter
- 2 russet potatoes about 1 pound
- 1 yellow onion
- 2 carrot
- 2 celery stalk
- 2 pounds smoked kielbasa sausages
- 12 ounces brown ale beer
- 3 cups chicken broth
- 1 cup heavy cream
Instructions
Prep Ahead:
- Dice the potatoes, carrots, celery, and onions and combine in a resealable bag or container. The potatoes may discolor while they are chopped and stored; this won’t affect the flavor of the soup, but if you find the color unappetizing, wait to chop the potatoes on the day of cooking.
- Dice the kielbasa and transfer to a resealable bag or container.
- The prepped ingredients will hold in the fridge for up to 3 days, and in the freezer up to 2 months.
Prepare From Prepped:
- Thaw ingredients in fridge or freezer if necessary, then follow the instructions above pertaining to your chosen cooking method.
Make From Fresh:
Stovetop Instructions
- Dice the potatoes, onions, carrots, and celery.
- In a large pot over medium heat, melt the butter.
- Add the vegetables and cook until they have started to soften, about 5-8 minutes.
- Add the beer and deglaze the pan by scraping the bottom with a wooden spoon to release any brown bits stuck to the pan.
- Dice the kielbasa and add to the pot, stirring to combine with the vegetables.
- Add the broth and cream and bring to a boil, then reduce to a simmer.
- Cook 15-20 minutes on low, stirring occasionally, until the soup has reduced and thickened slightly.
- Remove from the heat and serve hot.
Instant Pot Instructions:
- Dice the potatoes, onions, carrots, and celery.
- Dice the kielbasa.
- Add the vegetables, kielbasa, beer and broth to the Instant Pot and secure the lid.
- Cook on High Pressure for 10 minutes with a natural pressure release.
- Remove the lid and press the “saute” button.
- Remove 2 tablespoons of liquid.
- Mix the liquid with 1 tablespoon of cornstarch and stir back into the pot.
- Add the cream and stir to combine.
- Let the mixture cook on “saute” for 5-8 minutes, until the soup has thickened.
- Turn off the heat and serve hot.
Slow Cooker Instructions:
- Dice the potatoes, onions, carrots, and celery.
- Dice the kielbasa.
- Add the vegetables, kielbasa, beer, and broth to the slow cooker and secure the lid.
- Cook on low for 4 hours, high for 6, until the vegetables are soft and the beer has cooked off.
- Turn off the heat and stir in the cream.
- Serve hot.
Notes
This is a bossy soup and it needs building blocks that speak loudly! For the beer – use what you’ve got. Try not to go crazy dry or hoppy here; something with a smooth and nutty flavor, like a brown ale or a mellow IPA. In this recipe, I used carrots, onions, and celery. But you could also throw in a handful of spinach, some frozen or canned corn, chopped rutabaga – basically, whatever you’ve got on hand.
And if you’re short on cream? Make a separate pan of toasted roux by cooking together butter and flour until they’re light brown, then slowly whisk in milk and add the finished product to the soup after the stock/broth. It’ll have a similar texture, though not as creamy as using cream.
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