Smoked Kielbasa, Beer, and Vegetable Chowder

Ingredients

Dairy

butter3 tablespoons
heavy cream1 cup

Produce

russet potato1 pound
onion1 large
carrot2 large
celery2 large stalks

Extra Items

kielbasa or Polish sausge2 pounds

Dry Goods

brown ale beer12 ounces
chicken broth3 cups

Instructions

Stovetop Instructions

  1. Dice the potatoes, onions, carrots, and celery. 
  2. In a large pot over medium heat, melt the butter. 
  3. Add the vegetables and cook until they have started to soften, about 5-8 minutes.
  4. Add the beer and deglaze the pan by scraping the bottom with a wooden spoon to release any brown bits stuck to the pan.
  5. Dice the kielbasa and add to the pot, stirring to combine with the vegetables.
  6. Add the broth and cream and bring to a boil, then reduce to a simmer.
  7. Cook 15-20 minutes on low, stirring occasionally, until the soup has reduced and thickened slightly.
  8. Remove from the heat and serve hot.

Instant Pot Instructions:

  1. Dice the potatoes, onions, carrots, and celery. 
  2. Dice the kielbasa.
  3. Add the vegetables, kielbasa, beer and broth to the Instant Pot and secure the lid. 
  4. Cook on High Pressure for 10 minutes with a natural pressure release. 
  5. Remove the lid and press the “saute” button. 
  6. Remove 2 tablespoons of liquid.
  7. Mix the liquid with 1 tablespoon of cornstarch and stir back into the pot. 
  8. Add the cream and stir to combine. 
  9. Let the mixture cook on “saute” for 5-8 minutes, until the soup has thickened. 
  10. Turn off the heat and serve hot. 

Slow Cooker Instructions:

  1. Dice the potatoes, onions, carrots, and celery. 
  2. Dice the kielbasa. 
  3. Add the vegetables, kielbasa, beer, and broth to the slow cooker and secure the lid. 
  4. Cook on low for 4 hours, high for 6, until the vegetables are soft and the beer has cooked off. 
  5. Turn off the heat and stir in the cream. 
  6. Serve hot. 

Prep Plan

Prep It for Later

Dice the potatoes, onions, carrots, celery, and kielbasa and transfer to a resealable bag or container.
You’ll need: 1 bag or container of diced vegetables and diced kielbasa
Prepare from prepped: Combine chopped ingredients with beer and broth in the cooking vessel of your choice, and cook according to the instructions.
When cooked, stir in the cream and serve hot.

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