Ingredients

How to make it

  • 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!

Reviews & Comments 8

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  • redkitchen 16 years ago
    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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    " It was excellent "
    possumqueen ate it and said...
    Good Googly Moogly - how have I lived this long without eating this stuff!!!!
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  • catseyes 16 years ago
    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.
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  • queenmidge 16 years ago
    chefcarolyn - that is a great tip and one i use a lot !
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  • polonator 16 years ago
    Is that pound of Swiss cheese for real?
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  • edensong 16 years ago
    This sounds really good, especially with danapaul's cauliflower suggestion. I'll be trying this recipe soon.
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  • chefcarolyn 17 years ago
    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.
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  • danapaul 17 years ago
    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
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