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Fresh Corn and Polish Sausage Chowder




Source of Recipe


Internet


List of Ingredients




1 1/2 pounds kielbasa -- sliced 1/4" thick
2 medium boiling potatoes -- cut in 1/2" cubes
1 bay leaf
1 green bell pepper -- chopped
2 ounces pimientos -- sliced
1 medium onion -- chopped
13 3/4 ounces chicken broth
2 cups corn cut from 2 ears
2 cups shredded cabbage
2 cups milk
salt
white pepper
paprika


Recipe



1. Place sausage slices in a 4- to 6-quart kettle or Dutch oven; cook over medium heat, stirring, to brown sausage lightly in its own drippings. Spoon off fat. Add potatoes, bay leaf, green pepper, pimientos, onion, and broth. Bring to a boil, reduce heat, cover, and simmer for 10 to 25 minutes, until potatoes are tender.

2. Stir in corn and cabbage and boil gently, uncovered, about 3 minutes. Add milk. Heat slowly just until soup is steaming hot (do not boil). Season to taste with salt and white pepper. Sprinkle with paprika.

NOTES : Creamy and colorful, this quick soup features the crisp freshness of corn, green pepper, and cabbage.

Serving Size : 4