Fresh Corn And Polish Sausage Chowder Recipes

FRESH CORN AND POLISH SAUSAGE CHOWDER

Steps:

• 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.
• 2. Spoon off fat; add potatoes, bay leaf, green pepper, pimientos, onion and broth.
• 3. Bring to a boil, reduce heat, cover, and simmer for 10 to 25 minutes, until potatoes are tender.
• 4. Stir in corn and cabbage and boil gently, uncovered, about 3 minutes; add milk.
• 5. Heat slowly just until soup is steaming hot (do not boil).
• 6. Season to taste with salt and white pepper.
• 7. Sprinkle with paprika.

SAUSAGE CORN CHOWDER

Steps:

• In a Dutch oven or soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the potatoes, water, salt, marjoram and pepper., Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are just tender. Add the corn, cream-style corn and milk; heat through.

FRESH CORN AND SAUSAGE CHOWDER

Steps:

• In large skillet, brown sausage. Cool and cut in 1/2 inch slices.
• In large saucepan, melt butter and add onions, cooking for 5 minutes.
• Stir in flour and cook until bubbly.
• Add chicken broth, sausage, and potatoes.
• Cover and cook until potatoes are tender, about 25 minutes.
• Add corn and cook just until tender, about 5 minutes.
• Season with salt and pepper.
• Add cream and cook until heated through.

CORN AND SAUSAGE CHOWDER

Steps:

• Using a small sharp knife, cut corn from cobs; set corn aside. Place the corncobs, cream, broth, garlic, thyme, bay leaf and 1/2 cup onions in a large saucepan. Heat almost to boiling. Reduce heat; cover and simmer for 1 hour, stirring occasionally. , Remove and discard corncobs. Strain cream mixture through a sieve set over a large bowl, pressing solids with back of spoon. Discard solids and reserve corn broth. , Meanwhile, cook sausage over medium heat until no longer pink. Cool and cut into 1/2-in. slices. In a large saucepan, cook the jalapenos, cumin and remaining onions in butter for 5 minutes. Set aside 1/4 cup corn stock. Add remaining corn stock along with potatoes and sausage to saucepan. Bring to a boil. Reduce heat; cover and cook for 25 minutes or until potatoes are tender. , Combine flour with reserved corn stock until smooth. Stir into chowder. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add corn and cook just until tender, about 5 minutes. Discard bay leaf. Season with salt and pepper. For a thinner chowder, add additional chicken broth. Sprinkle with chives before serving.