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Fresh Corn and Polish Sausage Chowder
Recipe By : the California Culinary Academy
Serving Size : 4 Preparation Time :1:00
Categories : Soups & Stews
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds kielbasa -- sliced 1/4" thick
2 medium boiling potatoes -- cut in 1/2" cubes
1 bay leaf
1 green bell pepper -- chopped
2 ounces pimientos -- sliced
1 medium onion -- chopped
13 3/4 ounces chicken broth
2 cups corn cut from 2 ears
2 cups shredded cabbage
2 cups milk
salt
white pepper
paprika
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.
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NOTES : Creamy and colorful, this quick soup features the crisp freshness
of corn, green pepper, and cabbage.
Nutr. Assoc. : 0 0 0 0 0 0 0 2865 0 0 0 0 0
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