Real Recipes From Real Home Cooks ®

fresh corn and polish sausage chowder

(1 rating)
Recipe by
Nancy J. Patrykus
Spokane, WA

Another adopted recipe. MMMmmmmmmmm!! If you like good chowder.....This one tastes just like Bob Evans delicious chowder. I use fresh corn, but feel free to use frozen...last choice would be canned corn. With the frost on the pumpkin here in Spokane, WA. This wpold be a great choice for dinner. Please enjoy. Nancy....10/22/12

(1 rating)
yield serving(s)
prep time 10 Min
cook time 30 Min

Ingredients For fresh corn and polish sausage chowder

  • 1.5 lb
    kielbasa, or similar smoked sausage slice 1/4"
  • pinch
    white pepper
  • pinch
    salt
  • 2 c
    milk
  • 2 c
    cabbage, shredded
  • 2 c
    corn, cut from cob
  • 13.75 oz
    chicken broth
  • 1
    onion, chopped
  • 2 oz
    pimientos, sliced
  • 1
    green bell pepper, chopped
  • 1
    bay leaf
  • 2
    boiling potatoes, cut in 1/2" cubes
  • paprika

How To Make fresh corn and polish sausage chowder

  • 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.
  • 2
    Spoon off fat; add potatoes, bay leaf, green pepper, pimientos, onion and broth.
  • 3
    Bring to a boil, reduce heat, cover, and simmer for 10 to 25 minutes, until potatoes are tender.
  • 4
    Stir in corn and cabbage and boil gently, uncovered, about 3 minutes; add milk.
  • 5
    Heat slowly just until soup is steaming hot (do not boil).
  • 6
    Season to taste with salt and white pepper.
  • 7
    Sprinkle with paprika.

Categories & Tags for Fresh Corn and Polish Sausage Chowder:

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