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.
1.5 lbkielbasa, or similar smoked sausage slice 1/4"
2boiling potatoes, cut in 1/2" cubes
1green bell pepper, chopped
2 ozpimientos, sliced
13.75 ozchicken broth
2 ccorn, cut from cob
2 ccabbage, shredded
How to Make Fresh Corn and Polish Sausage Chowder
- 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.