Fresh Corn and Polish Sausage Chowder

• 1 1/2 pounds polish kielbasa sausage 1/4 inch thick
• 2 medium potatoes cut in 1/2 inch cubes
• 1 each bay leaves
• 1 each green bell peppers chopped
• 2 ounces pimentos sliced
• 1 medium onions chopped
• 13 3/4 ounces chicken broth
• 2 cups corn cut from 2 ears
• 2 cups cabbage shredded
• 2 cups milk
• 1 x salt
• 1 x white pepper
• 1 x 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.
2. Spoon off fat.
3. Add potatoes, bay leaf, green pepper, pimientos, onion, and broth.
4. Bring to a boil, reduce heat, cover, and simmer for 10 to 25 minutes, until potatoes are tender.
5. Stir in corn and cabbage and boil gently, uncovered, about 3 minutes.
6. Add milk.
7. Heat slowly just until soup is steaming hot (do not boil).
8. Season to taste with salt and white pepper.
9. Sprinkle with paprika.

polish kielbasa sausage, potatoes, bay leaves, green bell peppers, pimentos, onions, chicken broth, corn, cabbage, milk, salt, white pepper, paprika

Taken from recipeland.com/recipe/v/fresh-corn-polish-sausage-chowd-33695 (may not work)