1/2 pound smoked kielbasa, diced
6 medium potatoes, peeled and cubed
2 cups frozen corn
1-1/2 cups chicken broth
1 celery rib, sliced
1/4 cup sliced carrot
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups whole milk
2/3 cup shredded cheddar cheese
1 teaspoon minced fresh parsley
In a large saucepan, cook kielbasa over medium heat until lightly browned, 5 minutes. drain and set aside.
In the same pan, combine the potatoes, corn, broth, celery, carrot and seasonings. Bring to a boil.
Reduce heat; cover and simmer until vegetables are tender, 15 minutes.
Add the milk, cheese, parsley and sausage. Cook and stir over low heat until cheese is melted and soup is heated through, about 5 minutes.