1 Ring Kielbasa. (I used Hatfield)
1 to 1 and1/2 Cup diced Onion
1 to 1 and 1/2 Cup thin sliced Celery
3-4 Cups Corn Fresh off the cob is best
3-4 Cups Yukon Gold Potatoes cut in 1/2 ” dice (They cook up firmer, hold their shape)
3-4 Cups Chicken Broth (I use water and Better Than Bullion Chicken)
2 Cups Whipping Cream
2 cloves Garlic minced
2 TB Butter
3 TB Flour
1 Tsp Salt
1/2 tsp Pepper
1 tsp Seasoned Salt
Quarter the kielbasa lengthwise and cut in thin slices, brown in a skillet, and add to the broth in the pot or crock pot.
Saute onion and celery until softened, then add that, also the corn and diced potatoes and season to your likeness.
Cook until potatoes are tender.
Add the whipping cream and heat up before making the butter rue and stirring it in to thicken the broth.
This recipe is so good that the soup was one of the few to sell out at
the soup sale! I made the soup 2 days before selling it, so the
flavors could ripen. Add the whipping cream and heat up before making the butter rue and stirring it in to thicken the broth.