Fresh Corn and Polish Sausage Chowder

By Nancy J. Patrykus
@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

Rating:

★★★★★ 1 vote

Comments:

3 Comments

Serves:

family

Prep:

10 Min

Cook:

30 Min

Ingredients

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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

How to Make Fresh Corn and Polish Sausage Chowder

Step-by-Step

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.