The smokey flavour of Ontario turkey kielbasa makes this classic, creamy corn chowder a wonderful, warming meal. Serve with fresh, rustic bread on the side to soak up every last drop.
6 slices thick cut Ontario bacon, chopped
1 cup (250 mL) cubed Ontario turkey kielbasa
1 large onion, minced
2 garlic cloves, minced
1/2 tsp (2 mL) smoked paprika
1/2 tsp (2 mL) red chili flakes
2 cups (500 mL) frozen corn kernels
4 cups (1 L) chicken broth
1 cup (250 mL) half-and-half cream
1/2 tsp (2 mL) each salt and fresh cracked pepper
2 green onions, thinly sliced
Cook bacon in a large saucepan or Dutch oven over medium heat until crisp, 6 to 8 minutes. Transfer to a paper-towel lined plate. Cook turkey kielbasa until golden and cooked through, about 10 minutes. Transfer to plate with bacon. Drain all but 2 tbsp (25 mL) of the fat. Add onion and cook, stirring often, until onions are tender, about 6 minutes. Add the garlic, paprika and chili flakes and cook, stirring, for one minute.
Stir in the corn and broth, scraping any brown bits from the bottom of the pan. Stir in the cream and bring to a boil. Reduce heat to maintain a simmer for 15 minutes. Transfer half of the soup to a blender and puree until smooth. Return to pot and add reserved kielbasa, salt and pepper.
Divide soup among warmed bowls and top with bacon and green onions.
Makes 6 servings.
Tip: You can substitute Ontario pork kielbasa for the Ontario turkey kielbasa.
Per serving: about 190 cal, 10 g pro, 9 g total fat (4 g sat fat), 18 g carb, 3 g fibre, 30 mg chol, 340 mg sodium. %RDI: iron 4%, calcium 6%, vit A 6%, vit C 10%