German Sausage Chowder

From: Chef #595315

On Sep 23, 2007

Laura’s German Sausage Chowder Recipe This very flavorful soup is so good! I served it with hot Garlic Cheese Bread. 6 Servings 1¼ hours 30 min prep 1 lb fully cooked German sausage (I used Knutzen’s jalapeño cheese variety), cut into ½ inch pieces 2 medium potatoes, chopped (I used Yukon golds) 1 medium onion, chopped 1 small head of cabbage, shredded (4 cups) 3 cups milk (I used half n half) 3 teaspoons all-purpose flour (I used corn starch) 1 ½ teaspoons salt (I omitted) 1 dash pepper 2 cups water (I used 1 box chicken broth) 1 cup shredded Swiss cheese (I used 1/3 box Velveeta, about ½ c Parmesan cheese, and a few slices provolone) 1. In a large saucepan combine sausage, potatoes, onion, salt, pepper and water. 2. Bring to boil, reduce heat. 3. Cover and simmer for 20 minutes or until potatoes are almost done. 4. Stir in cabbage. 5. Cook 10 minutes more. 6. Stir in 2 1/2 cups of the milk. 7. Stir remaining 1/2 cup of milk into the flour. 8. Stir flour and milk into soup. 9. Cook and stir until thickened. 10. Stir in cheese until melted. Note: I added about tablespoon crushed garlic. If I had not had the extra spicy sausage, I would have added Tabasco or chili flakes or both. If I had not had the half-n-half I would have used canned milk as I like the rich flavor. Red or white potatoes would have been great, if using Russets, I advise to peel them. You can also use instant mashed potatoes to thicken this.

From: Melindabc

On Oct 23, 2005

Sooooo yummy! I used chicken stock in place of the water and didn't have too much time for the prep part, so I bought a bag of the shredded cabbage instead of the head of cabbage. I used the crock pot instead. After putting the stock, sausage, potatoes, onions, salt and pepper into the crock pot, I let it cook on high for about 2 hours. Then I added the cabbage and let it cook down on low. I added the milk and left it for a couple of hours and then thickened it up and added the cheese. I didn't think I would care for the cabbage too much but it really added to the dish. I took this to a friend's house as an addition to our German dinner we planned. It was a hit and everyone wanted the recipe!

From: colcabinc

On Dec 16, 2004

wow, what an awesome dinner, i used cheddar instead of swiss but other than that i followed it perfectly. it took quite a bit of flour to thicken yet even my worst critics (age 2&4) loved it. will use again!! can't wait for left overs.

From: Kevin Young

On Mar 4, 2007

VERY good recipe. Just found this on a whim not looking for anything in particular and gave it a shot. The kids even had seconds and they're very picky. I did add some garlic but I do that with darn near everything. I also threw in caraway as another reviewer said since I really like caraway. It would have been good even without it though, thank you.