Fresh Corn and Polish Sausage Chowder

1
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

Rating:

★★★★★ 1 vote

Comments:
Serves:
family
Prep:
10 Min
Cook:
30 Min

Ingredients

Add to Grocery List

  • 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

  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.

Printable Recipe Card

About Fresh Corn and Polish Sausage Chowder

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




Show 3 Comments & Reviews

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