Corn And Kielbasa Chowder

• 8 ounces kielbasa, halved lengthwise and thinly sliced
• 2 onions, finely chopped
• 1 tablespoon butter
• 14 1/2 ounces chicken broth
• 12 ounces baking potatoes, peeled and cut into 1/2-inch cubes
• 1 cup half-and-half
• 16 ounces frozen corn, thawed
• salt and pepper

1. Heat a deep skillet or a wide 4- to 6-quart pot over medium-high heat. Add the kielbasa and cook, stirring, until lightly browned, about 6 minutes. Transfer to a plate.
2. Add the onions and butter to the pan and cook over medium heat, stirring occasionally, until golden, about 6 minutes.
3. Add the broth and potato and bring to a boil. Reduce the heat, cover with a lid and simmer until the potato is tender, about 10 minutes.
4. Add the half-and-half and corn and cook, stirring, until heated through.
5. Using a blender or food processor, puree 1 cup chowder until smooth. Stir the puree back into the chowder along with the browned kielbasa and season to taste with salt and pepper.

kielbasa, onions, butter, chicken broth, baking potatoes, corn, salt

Taken from www.food.com/recipe/corn-and-kielbasa-chowder-206832 (may not work)