FRESH CORN AND KIELBASA CHOWDER

1 1/2 pounds kielbasa, sliced 1/4-inch thick
2 medium red potatoes, cut in 1/2-inch cubes
1 bay leaf
1 green bell pepper, chopped
2 ounces pimientos, sliced
1 medium onion, chopped
13 3/4 ounce can chicken broth
2 cups fresh corn
2 cups shredded cabbage
2 cups milk
salt and white pepper to taste
paprika for garnish

Place sausage slices in a 4 to 6 quart Dutch oven. Cook over medium heat, stirring, to brown sausage lightly in its own drippings. Spoon off fat.

Add potatoes, bay leaf, green bell pepper, pimientos, onion and broth. Bring to a boil, reduce heat, cover and simmer for 20 to 25 minutes, until potatoes are tender.

Stir in corn and cabbage and boil gently, uncovered, about 3 minutes.

Reduce heat and add milk. Heat slowly just until soup is steaming hot (do not boil). Season to taste with salt and white pepper. Sprinkle with paprika.

Makes 4 servings