Fresh Corn and Polish Sausage Chowder
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 -- c...
Ingredients
- 11/2 pounds kielbasa -- sliced 1/4" thick
- 2medium boiling potatoes -- cut in 1/2" cubes
- 1bay leaf
- 1green bell pepper -- chopped
- 2ouncepimientos -- sliced
- 1medium onion -- chopped
- 133/4 ounces chicken broth
- 2cupcorn cut from 2 ears
Directions
- 1
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
- 2
Place sausage slices in a 4- to 6-quart kettle or Dutch oven
- 3
cook over medium heat, stirring, to brown sausage lightly in its own drippings
- 4
Spoon off fat
- 5
Add potatoes, bay leaf, green pepper, pimientos, onion, and broth
- 6
Bring to a boil, reduce heat, cover, and simmer for 10 to 25 minutes, until potatoes are tender
- 7
Stir in corn and cabbage and boil gently, uncovered, about 3 minutes
- 8
Heat slowly just until soup is steaming hot (do not boil)