Sausage Potato Soup

Slice the kielbasa in half then cut each half lengthwise through the middle. Slice each of the 4 pieces into 1/4 inch thick slices.

Brown the kielbasa in a Dutch oven over medium heat, stirring occasionally, until lightly browned. Remove the slices from the pan to a plate. Drain any fat, if necessary. I don’t find the need with the turkey kielbasa—there’s very little fat left in the pan.

Add the potatoes, onion, frozen corn, chicken broth, celery, carrot, jalapeno, onion powder, garlic powder, salt and pepper to the Dutch oven. Stir to combine. Bring the mixture to a boil over medium-high heat. Reduce the heat, cover and simmer for 15-20 minutes or until the vegetables are tender.

Stir in the creamed corn, milk, reserved kielbasa slices and the shredded cheddar. Cook on low heat, stirring occasionally, to heat through and melt the cheese. Makes 8-10 servings.

Notes:
1. To add a little more sweetness to the soup, I sometimes add 1 1/2 cups peeled chopped parsnips when I add all the other vegetables. They really add a nice touch.
2. Recipe adapted from Quick Cooking magazine January/February 1999.