Monday, January 5, 2009

German Sausage Chowder

  • 3 cubes chicken bouillon
  • 5 medium potatoes, cubed
  • 1 lb. kielbasa sausage, sliced
  • 1 onion, diced
  • 1 small head cabbage, cored and sliced
  • 1 (12 oz) can evaporated milk
  • 1 lb. cheddar cheese, shredded
  • salt and pepper to taste
  1. Place the bouillon cubes, onion, potatoes and cabbage into a large stock pot. Pour in enough water to cover the veggies about 1 inch. Bring to a boil then simmer over medium heat for 15 minutes. Add the sausage and cook for additional 20 minutes. Reduce heat to low and stir in cheese and evaporated milk. Cook just until heated through and cheese in melted - do not allow the soup to boil. Remove from heat and serve immediately.

No comments: