Fresh Corn and Polish Sausage Chowder
228
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.
Nutrition Facts
Serving Size 577g (20.4 oz)Amount per Serving
Calories 57754% of calories from fat
% Daily Value *
Total Fat 35g
53%
Saturated Fat 13g
63%
Trans Fat
0g
Cholesterol 132mg
44%
Sodium 2262mg
94%
Total Carbohydrate
12g
12%
Dietary Fiber 4g
17%
Sugars g
Protein
65g
Vitamin A 17%
•
Vitamin C 133%
Calcium 17%
•
Iron 7%
* based on a 2,000 calorie diet
How is this calculated?
