GERMAN SAUSAGE CHOWDER

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German Sausage Chowder image

This very flavorful soup is so good on a cold night served with hot French bread or homemade bread. I found it in a Better Homes and Gardens cookbook, published in 1981.

Provided by Karen From Colorado

Categories     Chowders

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb fully cooked bratwursts or 1 lb fully cooked knackwurst of frankfurter, cut into 1/2 inch pieces
2 medium potatoes, peeled and chopped
1 medium onion, chopped
1 small head of cabbage, shredded (4 cups)
3 cups milk
3 teaspoons all-purpose flour
1 1/2 teaspoons salt
1 dash pepper
2 cups water
1 cup shredded swiss cheese

Steps:

  • In a large saucepan combine sausage, potatoes, onion, salt, pepper and water.
  • Bring to boil, reduce heat.
  • Cover and simmer for 20 minutes or until potatoes are almost done.
  • Stir in cabbage.
  • Cook 10 minutes more.
  • Stir in 2 1/2 cups of the milk.
  • Stir remaining 1/2 cup of milk into the flour.
  • Stir flour and milk into soup.
  • Cook and stir until thickened.
  • Stir in cheese until melted.

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