Fresh corn and polish sausage chowder Recipe

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Fresh corn and polish sausage chowder

Artist:	_	Yield:	4
Categories:	Cereals, Corn, Eastern European, Polish, Soups & Stews, Vegetables	Rating:	0
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Ingredients:

1 1/2	lbs	Kielbasa, sliced ? thick 13 ?oz Chicken broth
2	med	Boiling potatoes, cut in
		-? cubes
1		Bay leaf
1		Green bell pepper, chopped
2	oz	Pimientos, sliced
1	med	Onion, chopped
2	cup	Corn cut from 2 ears
2	cup	Shredded cabbage
2	cup	Milk
		Salt
		White pepper
		Paprika

Procedures:

1	Recipe by: the california culinary academy preparation time: 1:00 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.