North Fork Chowder

With in-season corn, fresh tomatoes, hearty turkey kielbasa, and other nutrient-rich ingredients, you can't go wrong making this to enjoy during the summer months. 

2 tbsp grape seed oil
1 medium onion, diced
2 cups diced turkey kielbasa
2 cups diced potatoes
3 cups vegetable broth
freshly ground pepper
1/2 tsp sea salt, or more to taste
3 cups corn (fresh or frozen)
2 cups diced tomatoes
3 cups milk
1 cup sliced scallions (green and white parts)
1/2 cup chopped parsley

In a large soup pot or Dutch oven, warm the oil and cook the onions until they start to soften (about 5 minutes).


Stir in the kielbasa and potatoes and saute for 10 minutes.


Add the vegetable broth, pepper, and salt and simmer about 15 minutes, until the potatoes are soft.

Next add in the corn and tomatoes and continue simmering for a few minutes. Then stir in the milk and simmer until everything is warm. Lastly, toss in the scallions.

Top each serving with a generous helping of parsley and enjoy.

Yields 5 servings.

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