german sausage chowder
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- Soups
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Cooked bratwurst or knackwurst cut in; quarters |
| 2 mediums | Potatoes; peeled and, coarsely chopped |
| 1 medium | Onion; chopped (1/2 cup) |
| 1 small | Head cabbage; shredded (4 cups) |
| 1 can | Whole kernel corn; optional |
| 3 cups | Milk |
| 3 tablespoons | All-purpose flour |
| 1 cup | Shredded aged Swiss cheese |
| Snipped fresh parsley; optional |
In a large saucepan or Dutch oven combine sausage, potatoes, onion, ½ teaspoon salt, and dash pepper. Add 2 cups water. Bring to boiling; reduce heat. Cover; simmer for 20 minutes or until potatoes are nearly tender.
Stir in cabbage (and corn if desired); cook 10 minutes more or till vegetables are tender. Stir in 2½ cups of the milk. Stir remaining ½ cup milk into flour; stir into soup. Cook and stir till thickened and bubbly. DON'T LET IT SCORCH! Stir in cheese till melted. Garnish with parsley. Makes 6 servings.
Posted to recipelu-digest by "Crane C. Walden" <cranew@...> on Feb 6, 1998
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