Fresh Corn and Polish Sausage Chowder

Nancy J. Patrykus

By
@Finnjin

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


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Comments:

Serves:

family

Prep:

10 Min

Cook:

30 Min

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Other Soups, Vegetable Soup
Other Tag: Quick & Easy