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      RECIPE TITLE "German Sausage Chowder" Author: John

    yields6 time45 mins difficultymoderate


    • 1 pound cooked bratwurst or knackwurst cut in 1/4 in. pieces (Polish sausage works good too);
    • 2 medium potatoes, peeled & coarsely chopped (2 cups);
    • 1 medium onion, chopped (1/2 cup);
    • 1 small head cabbage, shredded (4 cups);
    • 1 can whole kernal corn (optional);
    • 3 cups milk; 3 tablespoons all-purpose flour;
    • 1 (4 ounces) cup shredded aged Swiss cheese (no substitutions);
    • snipped parsley (if desired)


    1. In a large saucepan or Dutch oven combine sausage, potatoes, onion, 1/2 teaspoon salt, and dash pepper. Add 2 cups water.
    2. Bring to boiling; reduce heat. Cover; simmer for 20 minutes or until potatoes are nearly tender.
    3. Stir in cabbage (and corn if desired); cook 10 minutes more or till vegetables are tender.
    4. Stir in 2 1/2 cups of the milk. Stir remaining 1/2 cup milk into flour; stir into soup.
    5. Cook and stir till thickened and bubbly. DON'T LET IT SCORCH! Stir in cheese till melted. Garnish with parsley.

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