German Sausage Chowder

  • 1 lb. cooked bratwurst or knackwurst -- cut into chunks
  • 2 medium potatoes -- peeled and coarsely diced
  • 1/2 c. onion -- chopped
  • 4 c. cabbage -- shredded
  • 1 can whole kernel corn (optional)
  • 3 c. milk
  • 3 T. all-purpose flour
  • 1 c. shredded aged Swiss cheese

In a large saucepan or Dutch oven combine sausage, potatoes, onion, 1/2 tsp. 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 until 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.

Stir in cheese till melted.

  • Yields: 4 servings
  • Preparation Time: 1 hour
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