Recipe: Chicken, Kielbasa and Corn Chowder

Betsy.at.TKL (09:59:30 AM) :

From: Susan Moyers Porter
Newsgroups: rec.food.recipes
Date: 19 Dec 1995

Chicken, Kielbasa and Corn Chowder
8 cups

1 tablespoons olive oil
1 pound kielbasa, cut diagonally into 1/4" slices
1 onion chopped
2 cups chicken broth
3 cups water
3/4 cups dried black eyed peas, picked over and rinsed
2 russet potatoes
2 cooked whole boneless skinless chicken breasts (about 1-3/4 lbs.) cut
into bite sized pieces
1 lb. frozen corn (about 2-1/2 cups)
2 bay leaves
a 5 oz. can evaporated milk
2 cups packed fresh spinach leaves, washed well and cut thin
2 tablespoons chopped fresh parsley leaves

In a 6 quart heavy kettle heat oil over moderately high heat until hot but not smoking and saute kielbasa in batches until lightly browned, transferring with a slotted spoon to a plate. In fat remaining in kettle sautee onion over moderately high heat stirring frequently until softened and golden. Add 1/2 cup broth and simmer, scraping up brown bits, 2 minutes.

Add remaining 1-1/2 cups broth, water, Kielbasa and black-eyed peas and bring to a bare simmer. Peel potatoes and cut into 1/2" dice. Add potatoes, chicken, half or corn and bay leaves and cook, covered at a bare simmer, 25 minutes, or until potatoes and black-eyed peas are tender. Discard bay leaves.

In a blender puree remaining corn with milk and add to chowder. Add spinach and salt and pepper to taste and cook until heated through and spinach is wilted. Sprinkle chowder with parsley.