Recipe - Fresh Corn And Polish Sausage Chowder

1 One half pound Kielbasa cut or sliced up 1/4"
Thick
2 md Boiling potatoes cut in
One half " cubes
1 Bay leaf
1 Green bell pepper
Chopped
2 ounce Pimientos cut or sliced up
1 md Onion chopped
13 Three fourths ounce Chicken broth
2 cup Corn cut from 2 ears
2 cup Shredded cabbage
2 cup Milk
Salt
White pepper
Paprika

1. Place sausage slices in a 4 to 6quart 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