fresh corn and polish sausage chowder
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
prep time
10 Min
cook time
30 Min
method
---
yield
family
Ingredients
- 1.5 pounds 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 ounces pimientos, sliced
- 1 - onion, chopped
- 13.75 ounces chicken broth
- 2 cups corn, cut from cob
- 2 cups cabbage, shredded
- 2 cups milk
- pinch salt
- pinch white pepper
- - paprika
How To Make fresh corn and polish sausage chowder
-
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.
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Step 2Spoon off fat; add potatoes, bay leaf, green pepper, pimientos, onion and broth.
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Step 3Bring to a boil, reduce heat, cover, and simmer for 10 to 25 minutes, until potatoes are tender.
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Step 4Stir in corn and cabbage and boil gently, uncovered, about 3 minutes; add milk.
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Step 5Heat slowly just until soup is steaming hot (do not boil).
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Step 6Season to taste with salt and white pepper.
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Step 7Sprinkle with paprika.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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