The smokey flavour of Ontario turkey kielbasa makes this classic, creamy corn chowder a wonderful, warming meal. Serve with fresh, rustic bread on the side to soak up every last drop.
Cook bacon in a large saucepan or Dutch oven over medium heat until crisp, 6 to 8 minutes. Transfer to a paper-towel lined plate. Cook turkey kielbasa until golden and cooked through, about 10 minutes. Transfer to plate with bacon. Drain all but 2 tbsp (25 mL) of the fat. Add onion and cook, stirring often, until onions are tender, about 6 minutes. Add the garlic, paprika and chili flakes and cook, stirring, for one minute.
Stir in the corn and broth, scraping any brown bits from the bottom of the pan. Stir in the cream and bring to a boil. Reduce heat to maintain a simmer for 15 minutes. Transfer half of the soup to a blender and puree until smooth. Return to pot and add reserved kielbasa, salt and pepper.
Divide soup among warmed bowls and top with bacon and green onions.
Makes 6 servings
You can substitute Ontario pork kielbasa for the Ontario turkey kielbasa