1/2 Photos of German Sausage Chowder
1 hr 10 mins
Karen From Colorado's Note:
This very flavorful soup is so good on a cold night served with hot French bread or homemade bread. I found it in a Better Homes and Gardens cookbook, published in 1981.
My Private Note
Units: US | Metric
- 1 lb fully cooked bratwursts or 1 lb fully cooked knackwurst of frankfurter, cut into 1/2 inch pieces
- 2 medium potatoes, peeled and chopped
- 1 medium onion, chopped
- 1 small head of cabbage, shredded (4 cups)
- 3 cups milk
- 3 teaspoons all-purpose flour
- 1 1/2 teaspoons salt
- 1 dash pepper
- 2 cups water
- 1 cup shredded swiss cheese
- 1In a large saucepan combine sausage, potatoes, onion, salt, pepper and water.
- 2Bring to boil, reduce heat.
- 3Cover and simmer for 20 minutes or until potatoes are almost done.
- 4Stir in cabbage.
- 5Cook 10 minutes more.
- 6Stir in 2 1/2 cups of the milk.
- 7Stir remaining 1/2 cup of milk into the flour.
- 8Stir flour and milk into soup.
- 9Cook and stir until thickened.
- 10Stir in cheese until melted.
Browse Our Top Chowders Recipes
You Might Also Like...View All Chowders Recipes
Nutritional Facts for German Sausage Chowder
Serving Size: 1 (505 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 494.5
- Calories from Fat 285
- Total Fat 31.7 g
- Saturated Fat 13.6 g
- Cholesterol 89.5 mg
- Sodium 1344.0 mg
- Total Carbohydrate 30.7 g
- Dietary Fiber 4.8 g
- Sugars 5.3 g
- Protein 22.5 g