fresh corn and polish sausage chowder
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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
(1)
yield
serving(s)
prep time
10 Min
cook time
30 Min
Ingredients For fresh corn and polish sausage chowder
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1.5 lbkielbasa, or similar smoked sausage slice 1/4"
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2boiling potatoes, cut in 1/2" cubes
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1bay leaf
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1green bell pepper, chopped
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2 ozpimientos, sliced
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1onion, chopped
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13.75 ozchicken broth
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2 ccorn, cut from cob
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2 ccabbage, shredded
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2 cmilk
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pinchsalt
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pinchwhite pepper
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paprika
How To Make fresh corn and polish sausage chowder
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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.
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2Spoon off fat; add potatoes, bay leaf, green pepper, pimientos, onion and broth.
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3Bring to a boil, reduce heat, cover, and simmer for 10 to 25 minutes, until potatoes are tender.
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4Stir in corn and cabbage and boil gently, uncovered, about 3 minutes; add milk.
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5Heat slowly just until soup is steaming hot (do not boil).
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6Season to taste with salt and white pepper.
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7Sprinkle with paprika.
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Categories & Tags for Fresh Corn and Polish Sausage Chowder:
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