Creamy Kielbasa Potato Chowder
6 Cups Chicken Broth
1 Head of Garlic
2 Cloves Garlic, minced
3 Bay Leaves
1 Tsp Thyme
2 Tbs Butter
5 Large Potatoes, diced about 1/2 inch thick
1 Leek, green part removed, halved, and sliced thinly
Salt and White Pepper, to taste
8 ounces Frozen Corn
1 Pint Half and Half
Kielbasa, halved and sliced about 1/2 inch thick
For garnish:
3 Slices Bacon, fried until crispy, crumbled
In a Dutch oven or cast iron soup pot, sauté sliced leeks in butter, about 10 minutes, add minced garlic cloves until fragrant, about 1 minute. Pour in chicken broth and add thyme and bay leaves. Cut off the top from the head of garlic removing flaky outer layers and add to pot. Bring to a simmer and cook, covered, for 30 minutes or until garlic head is soft. Add potatoes and return to a boil for about 30 minutes additional until potatoes are soft. Remove garlic head, cool, and push out each clove from the head. Mash garlic cloves with fork or pestle and mortal until a paste. Add garlic paste to taste. Stir in corn and half and half. Purée 6 cups of soup in blender and add back to pot. Add kielbasa and heat through but do not bring to a boil. Serve with garnish of bacon or unused green parts of leek.
