Potato-Corn Chowder with Sausage | Peggy Lampman's dinnerFeed

Recipe: Potato-Corn Chowder with Sausage

2 tablespoons extra virgin olive oil
3 small leeks, white and light green parts only; well-washed and sliced (3 cups)
2 pounds (6 medium-sized) white potatoes, washed and cut into 1-inch cubes
5 cups chicken or vegetable stock
2 links uncooked turkey kielbasa, cut into 8 pieces (optional)
2-3 ears fresh corn, husked, kernels removed with a sharp knife
1 teaspoon paprika

In a large pot, heat olive oil over low heat. Sauté leeks, with a pinch of kosher salt, 5 minutes or until just tender and fragrant. Stir in potatoes, stock and kielbasa pieces if using; bring to a boil. Reduce heat and simmer 15 minutes, or until kielbasa is just cooked through.
Remove kielbasa, if using, and reserve. Continue simmering soup until potatoes are just tender. With an immersion blender or food processor, purée half of soup and return to the pot. Return kielbasa and stir corn and paprika into soup. Simmer until corn is just cooked, about 2 minutes.

Time: 35 minutes

Number of servings (yield): 10-12 cups