johnson@nosc.mil (Boyd Johnson ext-6868) (04/18/91)
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+ GERMAN SAUSAGE CHOWDER +
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THIS STUFF IS GREAT! A food processor simplifies vegetable cutting.
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)
In a large saucepan or Dutch oven combine sausage, potatoes, onion,
1/2 teaspoon 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 till 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. DON'T LET IT SCORCH! Stir in
cheese till melted. Garnish with parsley. Makes 6 servings.
{modified from Better Homes and Gardens New Cookbook - 1981}
Boyd Johnson Spectragraphics, San Diego