German Sausage Chowder

Recipe Ingredients

1 lb	454g / 16oz	Cooked bratwurst or knackwurst - cut 1/4" slices
2 lbs	908g / 32oz	Potatoes - peeled, and (medium)
		Coarsely chopped
1		Onion - chopped (1/2 cup) (medium)
1		Cabbage head - shredded (4 cups) (small)
1		Whole kernel corn - (optional)
3 cups	711ml	Milk
3 tablespoons	45ml	All-purpose flour
1 cup	146g / 5.1oz	Shredded aged Swiss cheese - (4 oz)
		Snipped parsley - (if desired)

Recipe Instructions

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.

This recipe yields 6 servings.

Source:
Undocumented, but from the WWW

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