German sausage chowder

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
\N \N 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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