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| German Sausage Chowder Recipe |
Category: Soups
Rating:
N/A
Servings: 1
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Ingredients
1 lb cooked bratwurst or knackwurst cut; in, quarters
2 medium potatoes; peeled and, coarsely chop
1 medium onion; chopped (1/2 cup)
1 small head cabbage; shredded (4 cups)
1 can whole kernel corn; optional
3 cup milk
3 tablespoon all-purpose flour
1 cup shredded aged swiss cheese
1 snipped fresh parsley; optional
Cooking Directions:
In a large saucepan or Dutch oven combine sausage, potatoes, onion, 1/2 teaspoon salt, and dash pepper. Add 2 cups water. Bring to boiling; reduce heat. Cover; simmer for 20 minutes or until potatoes are nearly tender. Stir in cabbage (and corn if desired); cook 10 minutes more or till vegetables are tender. Stir in 2 1/2 cups of the milk. Stir remaining 1/2 cup milk into flour; stir into soup. Cook and stir till thickened and bubbly. DON'T LET IT SCORCH! Stir in cheese till melted. Garnish with parsley. Makes 6 servings. Posted to recipelu-digest by "Crane C. Walden" on Feb 6, 1998
soups
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