johnson@nosc.mil (Boyd Johnson ext-6868) (04/18/91)
++++++++++++++++++++++++++ + GERMAN SAUSAGE CHOWDER + ++++++++++++++++++++++++++ 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