I live near the kielbasa capital of my area in North Eastern PA since we have a kielbasa festival every August, but I have been using big name store bought kielbasa but that may change in the future.
1 Ring or more Kielbasa. Use Fresh made Local if you can.
1 and1/2 Cup diced Onion
1 and 1/2 Cup thin sliced Celery
5 Cups Corn Fresh off the cob is best Or use 24 oz frozen corn)
5 Cups Yukon Gold Potatoes cut in 1/2 ” dice (They cook up firmer, hold their shape)
6 Cups Chicken Broth (I use water and Better Than Bullion Chicken)
2 Cups Whipping Cream
4 cloves Garlic minced
4 TB Butter
5 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, (or better yet roast it in the oven at 400 degrees until browned, stirring often), 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 1 or 2 days before selling it, so the flavors could ripen.
NOTE: Don’t be afraid to substitute lactose-free milk or non dairy milks like Almond, soy or Coconut Milk.