An easy and tasty chowder is made with corn, potatoes and kielbasa. Some steamed rice or a few slices of good bread will help to soak up all the yumminess. A perfect week-night meal.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minIngredients
Directions
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.
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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