Stoltzfus Eats: Irish Kielbasa Chowder

Stoltzfus Eats: Irish Kielbasa Chowder

Cayla Stoltzfoos |

As we approach St. Patty’s Day next week, we thought it would be fun to share an Irish-inspired recipe with you! This recipe for Irish Kielbasa Chowder, adapted from is a great option because it’s hearty and filling, yet simple. Of course, it includes our Stoltzfus Meats smoked kielbasa, which adds the perfect flavor and bite to this soup.


Stoltzfus Meats Smoked Kielbasa

A blend of lean pork and beef with just the right amount of garlic and smoked to perfection. Our smoked kielbasa is ready-to-eat.

This product is the perfect addition to soups, great for roasting with vegetables for an easy sheet pan meal, or an even an incredible appetizer option. Try some today!

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Let’s jump into this recipe!

What you’ll need to make Irish Kielbasa Chowder:

  • 1 Tbsp. olive oil
  • 2 garlic cloves, minced
  • 1 lb. Stoltzfus Meats smoked kielbasa, sliced 1/8 inch thick
  • 1 medium onion, diced
  • 4 russet potatoes, peeled and chopped
  • 2 cups water
  • Salt and pepper, to taste
  • 1 small cabbage, shredded or thinly chopped
  • 1 Tbsp. all-purpose flour
  • 3 cups milk
  • 1 cup sharp cheddar cheese, shredded

How to make this recipe:

Heat the oil in a large Dutch oven over medium-high heat. Add the garlic and kielbasa and brown them well, turning often.

Next, add the onion, potatoes, and water to the pot. Bring to a boil, reduce heat, and simmer for 20 minutes.

Add cabbage and cook for 10 minutes or until tender.

Whisk the flour and milk together in a small bowl. Add to the soup and simmer for 10 minutes, stirring often.

Add cheese and cook, stirring until cheese is melted and soup is heated through.

Serve with some more shredded cheese on top and enjoy!

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