German Sausage Chowder

Course : Chowders
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 pound cooked bratwurst or knackwurst cut in 1/4
2 medium potatoes -- peeled and coarsely
1 medium onion -- chopped (1/2 cup)
1 medium cabbage -- shredded (4 cups)
1 can whole kernel corn (optional)
3 cups milk
3 tablespoons all-purpose flour
1 cup shredded aged Swiss cheese --
1 bunch snipped parsley (if desired)

Preparation / Directions:

In a large saucepan or Dutch oven combine sausage, potatoes, onion, 1/2 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 2 1/2 cups of the milk. Stir remaining 1/2 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 parsle

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Chowders Recipes