German Sausage Chowder

Submitted by Linorama

"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."

 

• Ready In: 45mins
• Ingredients: 11
• Serves: 6

ingredients

• 453.59 g bratwurst, cooked,cut into 1/2 inch pieces
• 473.18 ml peeled and chopped potatoes
• 118.29 ml chopped onion
• 7.39 ml salt
• 0.25 ml pepper
• 473.18 ml water
• 946.36 ml shredded cabbage
• 709.77 ml milk
• 44.37 ml flour
• 113.39 g shredded swiss cheese
• fresh parsley (to garnish)

directions

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.

Reviews

[KristinB]

Very good!! I'll be making this again!! It was nice & hearty--real stick-to-your-ribs good!! Great for a cold winter night!! The only thing I substituted was cheddar cheese for the swiss cheese. Even my picky 2-yr old twins liked it!!

 

[DeniseBC]

I have this recipe from another source and have made it for years. It is about the only way to get DH to eat cabbage. I love the taste of the cabbage and swiss cheese. Thanks for sharing!