Bavarian Cabbage Chowder

My daughter-in-law gave me this recipe about seven years ago. They came to visit us and she made it for a supper for the kids. Of course, we all loved it. You could use Kielbasa instead of the vegetarian hot dogs and that would be good too! I have made it that way a few times and it tastes so good that way! When we have vegetarian guests, I make it the regular way for them and we still love it that way too. Cook time does not include the time for cooking the vegetables ahead of time.

• Ready In: 3 hrs 20 mins
• Serves: 5
• Yields: 1 Chowder

Ingredients

• 8  cups  cubed potatoes, peeled and cooked tende crisp with 1/4 c water from cooking reserved
• 1  medium onion, chopped
• 3  cups  sliced carrots, cooked tender crisp (when I have been in a hurry, I have used 1 15 oz. can of sliced carrots drained)
• 4  celery ribs, chopped fine (not too fine though because you want them to be noticable both in taste and texture)
• 1  lb savoy cabbage, shredded and cooked until tender 1/4 c water from cooking reserved
• 1 (20 ounce) can  Worthington veja-links, chopped into rounds with 1/4 c of liquid reserved
• 2 1⁄2 teaspoons caraway seeds
• 1 (15 ounce) can  cream-style corn
• 1  cup half-and-half
•  milk, enough to make soup
•  sour cream (to garnish)
•  green onion, slices (to garnish)
•  pepper, to sprinkle over top of soup bowl

Directions

1. Cook potatoes and drain.
2. Cook carrots and drain (or use 15 oz. can of sliced carrots drained).
3. Set aside.
4. Saute onion and celery in margarine until tender and reduced.
5. Cook cabbage until tender and drain.
6. Put everything in crock pot.
7. Add half and half, milk and the reserved liquids from the cooked veggies.
8. Stir well
9. Cook on high stirring frequently for three hours.
10. Serve in bowls.
11. PPut a dollop of sour cream on top of bowl and sprinkle with green onions.
12. Sprinkle pepper into soup if you desire.