Fresh corn and polish sausage chowder

 
                   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
 --------  ------------  --------------------------------
    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.
 
 
                    - - - - - - - - - - - - - - - - - - 
 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