I was captivated when I first saw this TeamSugar photo — the potato and meat in the soup look chunky and hearty, and I can just taste the dill on the tip of my tongue. I was too enthralled to even notice that this recipe, with its step-by-step photos, was actually Syako's first attempt at food photography! If you, too, are tempted by the dinner possibility, then read more.
Submitted by TeamSugar member Syako
Rachael Ray Magazine
Last night I took my first stab at food photography. I was in the middle of making one of my favorite stand by's for cooler weather - this corn and kielbasa chowder. It's not only easy to make, it's delicious and it's a soup that only takes 30 or so minutes to make. You can't beat that! I decided I'd do a little photographic journey while cooking my favorite homemade soup. Enjoy!
Ingredients
8 ounces kielbasa, halved lengthwise and thinly sliced
2 onions, finely chopped
1 tablespoon butter
One 14.5-ounce can chicken broth
1 large baking potato (about 12 ounces), peeled and cut into 1/2-inch cubes
1 cup half-and-half
One 1-pound bag frozen corn, thawed
Salt and pepper
Chopped fresh dill, for garnish
Directions
1. Heat a deep skillet or a wide 4- to 6-quart pot over medium-high heat. Add the kielbasa and cook, stirring, until lightly browned, about 6 minutes. Transfer to a plate.
2. Add the onions and butter to the pan and cook over medium heat, stirring occasionally, until golden, about 6 minutes.
Add the broth and potato and bring to a boil.
Reduce the heat, cover with a lid and simmer until the potato is tender, about 10 minutes.
Add the half-and-half and corn and cook, stirring, until heated through.
3. Using a blender or food processor, puree 1 cup chowder until smooth. Stir the puree back into the chowder along with the browned kielbasa and season to taste with salt and pepper. Top with the dill.
The final product:
Print recipe with images | without images
J Taylor
Acne Jeans
StyleBop
Oh, YUM! That looks amazing!
1This looks so yummy, and that photo is great! Way to go Syako!
2SYAKO IS AWESOME!
3This soup is the perfect "make it on sunday and eat it all week" dish. Yummo!
4this is so perfect for the fall - although i'm not much of a kilbasa person - but i like the rest of the stuff. i love how you've shared the step by step photos though - cause i'm more of a visual person when i have to make things.
5syako, your photography is superb, and the recipe sounds so good that I am fixing it for supper tonight...there just happens to be all the ingredients in my pantry, except the half-and-half which I will pick up in town this afternoon. I really like corn chowders and with the cooler weather setting in, this will hit the spot. Substantial but not overly heavy. Thank you, syako!
6Wow, Syako, you should take more photos of food. Plus, this chowder sounds delicious.
7Thanks syako, for the step by step photography on this chowder. It really looks delicious.
8Wow nice job Syako! It looks amazing. I think I'll have to make this on the weekend.
9Update: One year later, this delicious chowder is still a favorite at my house! As soon as the weather turns cold, my husband starts asking for this chowder at least once a week. It also freezes like a dream, so I can prepare large quantities and freeze for later, or for parties.
Absolutely wonderful. 
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