Ingredients
- 1/2 pound Johnsonville® Polish Kielbasa Sausage, diced
- 6 medium potatoes, peeled and cubed
- 2 cups frozen corn
- 1-1/2 cups chicken broth
- 1 celery rib, sliced
- 1/4 cup sliced carrot
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 cups whole milk
- 2/3 cup shredded cheddar cheese
- 1 teaspoon minced fresh parsley
Directions
- In a large saucepan, brown sausage; drain. Set sausage aside. In the
- same pan, combine the potatoes, corn, broth, celery, carrot and
- seasonings. Bring to a boil.
- Reduce heat; cover and simmer for 15 minutes or until vegetables are
- tender. Add the milk, cheese, parsley and sausage. Cook and stir
- over low heat until cheese is melted and soup is heated through.
- Yield: 6 servings.