Recipe

Sausage Chowder Recipe

	Draculusa / All my dishes 3 years, 4 months ago Swiss cheese, potatoes and polish kielbasa: the perfect combination for this chowder recipe. Once you try it, you'll want to cook this all the time! Prep:20m Cook:40m Servings:8	Draculusa
	soup pork sausage kielbasa chowder satisfying potatoes onion cabbage

Does this look good? Yeah! / Nope

Fans

hulacat

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possumquee

Ingredients

1 package of kielbasa sausage (approx. 16 oz), cut in slices

5 medium sized potatoes, cut in cubes

3 cubes of chicken bouillon

1 small cabbage, cut in slices and cored

1 onion, diced

1 lb of Swiss cheese, shredded

1 can of evaporated milk (approx. 12 fl oz)

salt and pepper to taste

Directions

Take a large sized soup pot for the potatoes, onion, cabbage and bouillon cubes. Cover them with water by approximately one inch. Allow it to boil, and then let it simmer on medium heat (approx. 15 minutes). Now add the sausage and cook it for 20 minutes. After you reduce the heat to low, add the cheese and evaporated milk, and stir them in. Do not allow the soup to boil. Once the cheese is melted, it’s ready! Turn off the heat and serve immediately. Satisfaction is guaranteed!

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Comments

danapaul 3 years ago said:
As a low carber I tried this wonderful recipe by substituting cauliflower for the potatoes - regular cream for the evaporated milk and instead of the water to cover and the bouillon cubes that can be quite salty I used used Imagine brand free-range chicken stock that comes in the carton. Loved it.

danapaul

chefcarolyn 2 years, 10 months ago said:
1 trick to thickening chowders is to use a small amount of potato flakes. It will provide more flavor than flour. Just be careful not to add too many flakes as too much can make the soup a bit grainy.

edensong 2 years, 7 months ago said:
This sounds really good, especially with danapaul's cauliflower suggestion. I'll be trying this recipe soon.

polonator 2 years, 6 months ago said:
Is that pound of Swiss cheese for real?

queenmidge 2 years, 2 months ago said:
Chefcarolyn - that is a great tip and one i use a lot !

catseyes 2 years, 1 month ago said:
Sounds geasey from the kielbasa, and salty from the pound of cheese, bullion cubes, and the "salt to taste". I'll give this a pass.

possumqueen 1 year, 11 months ago said:
Good Googly Moogly - how have I lived this long without eating this stuff!!!!

redkitchen 1 year, 11 months ago said:
Well, I could care less about the grease from the keilbasa and sodium issue....I'm a Southern cook and that is the stuff that makes it good. Gonna give it a try tonight...

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