Fresh Corn and Polish Sausage Chowder
Nancy J. Patrykus
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.
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- 1.5 lb
- kielbasa, or similar smoked sausage slice 1/4"
- boiling potatoes, cut in 1/2" cubes
- bay leaf
- green bell pepper, chopped
- 2 oz
- pimientos, sliced
- onion, chopped
- 13.75 oz
- chicken broth
- 2 c
- corn, cut from cob
- 2 c
- cabbage, shredded
- 2 c
- white pepper
1Place 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.
2Spoon off fat; add potatoes, bay leaf, green pepper, pimientos, onion and broth.
3Bring to a boil, reduce heat, cover, and simmer for 10 to 25 minutes, until potatoes are tender.
4Stir in corn and cabbage and boil gently, uncovered, about 3 minutes; add milk.
5Heat slowly just until soup is steaming hot (do not boil).
6Season to taste with salt and white pepper.
7Sprinkle with paprika.