1 1/2 pounds precooked kielbasa, sliced about 1/4 inch thick
2 medium boiling potatoes, cut into 1/2-inch cubes
1 bay leaf
1 green pepper, seeded and chopped
1 jar (2 ounces) sliced pimientos
1 medium onion, thinly sliced and separated into rings
1 can (14 1/2 ounces) regular-strength chicken broth
1 package (10 ounces) frozen corn kernels
2 cups shredded cabbage
2 cups milk
Salt, pepper and paprika
Place sausage slices in 4- to 6-quart kettle or Dutch oven; cook over medium
heat, stirring, to brown sausage lightly. Drain off fat. Add potatoes, bay leaf,
green pepper, pimientos, onion and broth. Bring to boil, reduce heat to low,
cover, and simmer until potatoes are tender, 20 to 25 minutes.
Increase heat to medium. Stir in corn and cabbage; simmer gently, uncovered,
until corn is just tender, about 3 minutes. Add milk. Heat just until soup is
steaming hot; do not boil. Season to taste with salt and pepper. Sprinkle with
paprika before serving. Makes 4 to 6 servings.
