Path: utzoo!utgpu!news-server.csri.toronto.edu!rpi!zaphod.mps.ohio-state.edu!caen!uflorida!shark!mthvax!recipes
From: spectra!va6210.dnet!johnson@nosc.mil (Boyd Johnson ext-6868)
Newsgroups: rec.food.recipes
Subject: BEEF: German Sausage Chowder
Summary: orig. subject: BEEF: German Sausage Chowder
Keywords: recipe BEEF
Message-ID: <1991Apr21.213610.14826@mthvax.cs.miami.edu>
Date: 18 Apr 91 01:15:55 GMT
Followup-To: rec.food.cooking
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Lines: 30
Approved: aem@mthvax.cs.miami.edu


 ++++++++++++++++++++++++++
 + 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