6 tbsp. butter
1/2 lb. kielbasa, sliced and quartered
1 med. onion, diced
4 stalks celery, with leaves, diced
1 lb. red new potatoes, diced, unpeeled
24 oz. crisp corn kernels
4 c. half & half
4 tbsp. flour
Salt and black pepper

Heat 2 tablespoons butter in a large saucepan. Saute the kielbasa, onion, and celery until tender. Add the potatoes and the juice from the corn (or enough water, if needed) to just cover the potatoes. Cover and simmer 10 minutes. Add the corn and stir; cover and simmer another 10 minutes. Add the half & half and heat through.

Meanwhile, melt the remaining butter in a small skillet. Stir in the flour and cook until the mixture is smooth. Whisk this roux into the corn chowder and cook until the chowder has thickened. Season to taste with salt and pepper. Refrigerate overnight, if possible, before serving. Serves 8.