Fresh Corn and Polish Sausage Chowder
Try this Fresh Corn and Polish Sausage Chowder recipe, or contribute your own. "Corn" and "Eastern European" are two of the tags cooks chose for Fresh Corn and Polish Sausage Chowder.
Yield: 4 Servings Ready in 1 hours
2 people trying soon
Fresh Corn and Polish Sausage Chowder Preparation
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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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