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Fresh Corn and Polish Sausage Chowder

1 1/2 lb Kielbasa -- sliced 1/4" thick
2 md Boiling potatoes -- cut in 1/2 " cubes
1 Bay leaf
1 Green bell pepper -- chopped
2 oz Pimientos -- sliced
1 md Onion -- chopped 13 3/4 oz Chicken broth
2 c Corn cut from 2 ears
2 c Shredded cabbage
2 c Milk
White pepper

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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