Potato and Kielbasa Chowder

A nice recipe for a chilly stay at home night.

Ingredients for a winter's night.

Stick of butter.

2 tbsp extra virgin olive oil.

3 large carrots.

5 stalks celery.

1 white onion.

3 cloves of garlic.

5 large russet potatoes.

1 box chicken stock.

Fresh thyme.

3 tbsp flower.

1/2 box Velveeta.

2 cups milk.

2 cups water.

2 packages of Kielbasa.

Salt and pepper to taste.

Potato and Kielbasa Chowder

Chop carrots, celery, and onion and saute in butter and olive oil over med-hi heat until soft (10 mins.)

Add minced garlic cloves and leaves from three or four sprigs of thyme.  Saute an additional two mins.

Add flour, stir forming a rue. cook until flower is toasted, stirring constantly as to not stick to bottom of pan.

Add chicken stock, water, and potatoes.

Bring to a boil, reduce heat and simmer for 30 mins, stirring every so often.

Add milk, velveeta, and sliced kielbasa.

Stir to combine ingredients and melt cheese.

Simmer and additional 15 minutes and serve.

Garnish with hot sauce, thyme, and freshly grated parmesan cheese.

I shaped the hot sauce garnish into a crab :) makes no sense but that's just the way it turned out.

Notes; I wanted to make a healthier alternative so I used turkey kielbasa, skim milk, and 2% velveeta.  For a richer chowder use whole milk, regular kielbasa, regular velveeta and substitute the 2 cups of water for additional chicken stock. Also make sure you are seasoning with plenty of salt of pepper as you go.