German Sausage Chowder

Delicious winter tummy warmer! I followed the recipe to a T, but used 1/2 cup Swiss cheese and 1/2 cup cheddar. Served with warm crispy rolls fresh out the oven. Thanks Karen. =)

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This is a very satisfying recipe. Try using different cheeses to vary the taste.

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Sooooo yummy! I used chicken stock in place of the water and didn't have too much time for the prep part, so I bought a bag of the shredded cabbage instead of the head of cabbage. I used the crock pot instead. After putting the stock, sausage, potatoes, onions, salt and pepper into the crock pot, I let it cook on high for about 2 hours. Then I added the cabbage and let it cook down on low. I added the milk and left it for a couple of hours and then thickened it up and added the cheese. I didn't think I would care for the cabbage too much but it really added to the dish. I took this to a friend's house as an addition to our German dinner we planned. It was a hit and everyone wanted the recipe!

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GREAT recipe. It was a hit! I can no longer find the "white pre-cooked bratwurst" and used Emeril's Smoked Chicken Sausage. Yum. Thanks for a delicious recipe.

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This is a hearty, yummy, tummy-filling meal that is perfect for a night like tonight. The temperature is about 30, but there's a 40mph wind blowing strong. The weatherman says the snow is on the way! I stumbled on this recipe 20 years ago and it has become a regular in my menu rotation. It is truly perfect with bratwurst and that is how I used to always make it. In a pinch I used smoked sausage, and that was very yummy, also. The cabbage makes it hearty and filling. thanks for posting!

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OMG this was so good. I am in Wyoming and it was bitterly cold here today. I did use 2 cans of ckn broth in place of the water and a whole head of cabbage that was about 5 inches in diameter. This soup ROCKED!!! Thanks so much for posting it, it is a sure redo here at our house on the prairie!

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Laura’s German Sausage Chowder Recipe This very flavorful soup is so good! I served it with hot Garlic Cheese Bread. 6 Servings 1¼ hours 30 min prep 1 lb fully cooked German sausage (I used Knutzen’s jalapeño cheese variety), cut into ½ inch pieces 2 medium potatoes, chopped (I used Yukon golds) 1 medium onion, chopped 1 small head of cabbage, shredded (4 cups) 3 cups milk (I used half n half) 3 teaspoons all-purpose flour (I used corn starch) 1 ½ teaspoons salt (I omitted) 1 dash pepper 2 cups water (I used 1 box chicken broth) 1 cup shredded Swiss cheese (I used 1/3 box Velveeta, about ½ c Parmesan cheese, and a few slices provolone) 1. In a large saucepan combine sausage, potatoes, onion, salt, pepper and water. 2. Bring to boil, reduce heat. 3. Cover and simmer for 20 minutes or until potatoes are almost done. 4. Stir in cabbage. 5. Cook 10 minutes more. 6. Stir in 2 1/2 cups of the milk. 7. Stir remaining 1/2 cup of milk into the flour. 8. Stir flour and milk into soup. 9. Cook and stir until thickened. 10. Stir in cheese until melted. Note: I added about tablespoon crushed garlic. If I had not had the extra spicy sausage, I would have added Tabasco or chili flakes or both. If I had not had the half-n-half I would have used canned milk as I like the rich flavor. Red or white potatoes would have been great, if using Russets, I advise to peel them. You can also use instant mashed potatoes to thicken this.

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VERY good recipe. Just found this on a whim not looking for anything in particular and gave it a shot. The kids even had seconds and they're very picky. I did add some garlic but I do that with darn near everything. I also threw in caraway as another reviewer said since I really like caraway. It would have been good even without it though, thank you.

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wow, what an awesome dinner, i used cheddar instead of swiss but other than that i followed it perfectly. it took quite a bit of flour to thicken yet even my worst critics (age 2&4) loved it. will use again!! can't wait for left overs.

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A satisfying soup on a cold, rainy night and that's just the kind of night I chose to make this recipe, along with warm, crusty bread. DH ate this for leftovers at lunch today; the soup was much thicker after refrigeration overnight. I browned my bratwurst, stovetop, in a large dutch oven; removed the links and cut them into rounds and returned them to the pot and continued following the recipe using the same pot with drippings. Next time I may try out some cheddar cheese with or instead of the swiss. Thanks, Karen!

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This is very good. Mad it just the way the recipe reads, since this I am very familiar with this soup.I just thought I'd try it on the family and they liked it. I remember, when I was a kid,my grandma used to add caraway to it for a little extra flavor, but I never liked that. Some of the older people did.I liked it like this.Absolutely wonderful! I wish I could give it more stars...

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I knew this would be gold or bust. My husband and I agreed - it was excellent.

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