Fresh corn and polish sausage chowder

4 Servings

Ingredients

Quantity Ingredient
1½ pounds Kielbasa -- sliced 1/4\"
Thick
2 mediums Boiling potatoes -- cut in
½ \" cubes
1 Bay leaf
1 Green bell pepper --
Chopped
2 ounces Pimientos -- sliced
1 medium Onion -- chopped
13¾ ounce Chicken broth
2 cups Corn cut from 2 ears
2 cups Shredded cabbage
2 cups Milk
Salt
White pepper
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. 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.

2. 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.

Recipe By : the California Culinary Academy File

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