Fresh Corn and Polish Sausage Chowder (#1491)

Serves
Ready
4
30
Minutes
Prep
Cook
10
Minutes
20
Minutes
Categories
Soups Main
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Ingredients

  • 1 1/2 pounds Polish Kielbasa Sausage 1/4 inch thick
  • 2 medium Potatoes cut in 1/2 inch cubes
  • 1 Bay Leaves
  • 1 Green Bell Peppers chopped
  • 2 oz Pimentos sliced
  • 1 medium Onions chopped
  • 13 3/4 oz Chicken Broth
  • 2 cups Corn cut from 2 ears
  • 2 cups Cabbage shredded
  • 2 cups Milk
  • 1 Salt
  • 1 White Pepper
  • 1 Paprika

Directions

  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.
  3. Add potatoes, bay leaf, green pepper, pimientos, onion, and broth.
  4. Bring to a boil, reduce heat, cover, and simmer for 10 to 25 minutes, until potatoes are tender.
  5. Stir in corn and cabbage and boil gently, uncovered, about 3 minutes.
  6. Add milk.
  7. Heat slowly just until soup is steaming hot (do not boil).
  8. Season to taste with salt and white pepper.
  9. Sprinkle with paprika.
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