Fresh Corn and Polish Sausage Chowder

Name: Fresh Corn and Polish Sausage Chowder
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: family
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

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 vote5

Comments:

3 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
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How to Make Fresh Corn and Polish Sausage Chowder

Step-by-Step

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.