Bavarian Cabbage Chowder

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READY IN: 3hrs 20mins
SERVES: 5
YIELD: 1 Chowder
UNITS: US

INGREDIENTS

Nutrition
  • 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 12
    teaspoons caraway seeds
  • 1
    (15 ounce) can cream-style corn
  • milk, enough to make soup
  • sour cream (to garnish)
  • green onion, slices (to garnish)
  • pepper, to sprinkle over top of soup bowl
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DIRECTIONS

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