Chef Michael Niksic

Taste of Polonia
September 2 -5
Copernicus Center
5216 W. Lawrence Avenue

For additional recipes:

Polish Potato Chowder
(makes about 2 1/2 quarts)

1 1/4 cups diced onion
1/2 cup celery
1/2 cup red bell pepper
1/2 cup sliced mushroom
1 1/2 cup short sliced cabbage
2 Tbs chopped garlic
3 cups cooked mashed potatoes
1 lb red potatoes, small dice
1/4 pound diced raw bacon-trimmed
1/2 lb. cooked sliced Kielbasa sausage
1/2 lb diced Krakus Polish Ham
3 cups chicken stock
1 quart whole milk
6 Tbs cornstarch
1/4 cup chopped parsley
1 Tbs dried marjoram
1 tsp sea salt
1/2 tsp white pepper
1 Tbs dry mustard
4 oz corn oil or canola oil

In a 1 gallon soup pot sauteƩ the celery, bacon, ham and sausage first. When bacon is about half done add onion and bell pepper. When onions start to turn translucent, add mushrooms. Several minutes later add garlic. After another minute or so add the diced potatoes to the pot. In a small bowl mix cornstarch with just enough water to make a runny mix with it. Add milk and chicken stock to soup pot. Add seasonings, when soup simmers for several minutes whip into the soup while stirring the cornstarch mix and mashed potatoes. When the soup simmers again for several minutes add cabbage, simmer for another 5-6 minutes until cabbage wilts and diced potatoes soften. Add chopped parsley last and mix in before serving. Thicken or thin as you see fit. Can be served with bread, crackers, croutons or biscuits. When cooled, store in clean container, sealed air tight at 40 degrees or less in your refrigerator.