GERMAN SAUSAGE CHOWDER

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German Sausage Chowder image

This is a hearty, creamy, thick winter delight. Serve with pumpernickel bread. I make this vegan by using Bocca brats, soy milk and soy swiss cheese, and it's absolutely wonderful.

Provided by Linorama

Categories     Chowders

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb bratwurst, cooked,cut into 1/2 inch pieces
2 cups peeled and chopped potatoes
1/2 cup chopped onion
1 1/2 teaspoons salt
1 dash pepper
2 cups water
4 cups shredded cabbage
3 cups milk
3 tablespoons flour
4 ounces shredded swiss cheese
fresh parsley (to garnish)

Steps:

  • In Dutch oven combine bratwurst, potatoes, onion, salt and pepper, and water.
  • Bring to boiling, reduce heat.
  • Cover& simmer for 20 minutes until potatoes are nearly tender.
  • Stir in cabbage, cook 10 minutes more.
  • Stir in 2-1/2 c of the milk.
  • Stir remaining 1/2 c milk onto flour; stir into soup.
  • Cook & stir till thickened and bubbly.
  • Stir in cheese until melted.
  • Garnish with parsley and serve.

Nutrition Facts : Calories 974.3, Fat 76, SaturatedFat 29.1, Cholesterol 202.2, Sodium 2608.5, Carbohydrate 28.8, Fiber 2.5, Sugar 2.9, Protein 42.4

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