A recipe for Fresh Corn and Polish Sausage Chowder. Follow the simple recipe instructions for Fresh Corn and Polish Sausage Chowder shared by other home cooking experts.
Ingredients
1 1/2 pounds kielbasa, sliced 1/4 inch thick2 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
Directions
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.
