German Sausage Chowder

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Total Time
10 mins
35 mins

This is a hearty, creamy, thick winter delight. Serve with pumpernickel bread. I make this vegan by using Bocca brats, soy milk and soy swiss cheese, and it's absolutely wonderful.

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  1. In Dutch oven combine bratwurst, potatoes, onion, salt and pepper, and water.
  2. Bring to boiling, reduce heat.
  3. Cover& simmer for 20 minutes until potatoes are nearly tender.
  4. Stir in cabbage, cook 10 minutes more.
  5. Stir in 2-1/2 c of the milk.
  6. Stir remaining 1/2 c milk onto flour; stir into soup.
  7. Cook & stir till thickened and bubbly.
  8. Stir in cheese until melted.
  9. Garnish with parsley and serve.