Fresh Corn and Polish Sausage Chowder
189
An easy and tasty chowder is made with corn, potatoes and kielbasa. Some steamed rice or a few slices of good bread will help to soak up all the yumminess. A perfect week-night meal.
Ingredients
| 1 ½ | pounds |
polish kielbasa sausage
1/4 inch thick |
|
| 2 | medium |
potatoes
cut in 1/2 inch cubes |
* |
| 1 |
bay leaves
|
* | |
| 1 |
green bell peppers
chopped |
||
| 2 | ounces |
pimentos
sliced |
|
| 1 | medium |
onions
chopped |
|
| 13 ¾ | ounces |
chicken broth
|
|
| 2 | cups |
corn
cut from 2 ears |
|
| 2 | cups |
cabbage
shredded |
|
| 2 | cups |
milk
|
|
|
salt
|
* | ||
|
white pepper
|
* | ||
|
paprika
|
* |
Directions
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.
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.
