1/3 Photos of Sauerkraut Chowder
Perfect comfort food on a snowy or cold night. this is the most amazing soup I have ever had and it gets even better reheated the next day! Not only that but anyone I have made it for has become addicted even if they do not like sauerkraut. It is my mother's recipe and I was easily able to make it vegetarian. It can also be made low fat. I have listed both options for meat eaters and vegetarians. It can be made vegan if vegan ingredients are substituted for the dairy ones but I have not tried that yet. It is best with buttery crackers but it is plenty a meal by itself. Note: I am not sure of can and package sizes so they are estimates, but I think that I am pretty close, this is a hard recipe to ruin.
My Private Note
Units: US | Metric
- 1Cut potatoes into bite size pieces (you can peel them if you would like, I leave the skin for extra nutrients) place in a dutch-oven or soup pot, cover with water, add onions and boil until cooked through and fork tender.
- 2When potatoes are done add sauerkraut, evaporated milk and cream cheese; stir until cream cheese is completely blended.
- 3At this time if you wish to add the kielbasa do so.
- 4Add salt and pepper to taste (don't let the sauerkraut fool you, the potatoes take away most of the tartness so you will need more salt than you think so make sure to taste).
- 5Cover and cook at a low simmer for 30 minutes.
Browse Our Top Chowders Recipes
Nutritional Facts for Sauerkraut Chowder
Serving Size: 1 (438 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 356.3
- Calories from Fat 151
- Total Fat 16.8 g
- Saturated Fat 9.5 g
- Cholesterol 55.3 mg
- Sodium 676.2 mg
- Total Carbohydrate 43.4 g
- Dietary Fiber 6.5 g
- Sugars 4.7 g
- Protein 10.0 g