German Sausage Chowder Recipe - Allrecipes.com
German Sausage Chowder Recipe
  • READY IN 1 hr

German Sausage Chowder

Recipe by  

"Yummy and warm... polska kielbasa, potatoes and Swiss cheese make up this satisfying chowder. This is also delicious with Cheddar cheese in place of the Swiss."

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Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    40 mins
  • READY IN

    1 hr

Directions

  1. Place the bouillon cubes, onion, potatoes, and cabbage into a large soup pot. Pour in enough water to cover the vegetables by about 1 inch. Bring to a boil, then simmer over medium heat for 15 minutes. Add the sausage, and cook for an additional 20 minutes. Reduce heat to low, and stir in cheese and evaporated milk. Cook just until heated through and cheese is melted - do not allow the soup to boil. Remove from heat, and serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Jan 03, 2005

The cheese adds a nice flavor and makes the dish more exciting than my similar recipe. The cheese has to be added when the pot is simmering lightly or when turned off, because if you have the pot boiling away, you will get cheese goo!! The cheese melts best when it starts out at room temperature, not cold. I always brown the sausage first in the soup pot, and then the onion, because it adds a layer of flavor. If there is too much grease for your taste after browning the sausage and onion, you can remove it with a paper towel before the liquid is added. I also add a can of diced tomatoes, with juice, but that is because I like the combo of cabbage, potatoes and tomatoes with the cheese. Thanks, this is a great winter warmer-upper!!

 
Most Helpful Critical Review
Jan 14, 2005

Didnt have much flavor. It was ok, but wont make again

 
Dec 30, 2004

I used this recipe as the first dish I served at a recent backyard Octoberfest. My friends couldn't get enough!

 
Nov 15, 2010

I made this for a german feast and everybody loved it! I took someone else's advice from another review to make a cheese sauce before adding it to the rest of the soup. I just made a little bit of rue, added the evaporated milk and melted the cheese and when it was all melted, I added it to the rest of the soup. It came out great and there were no problems with the cheese getting gummy or not mixing well.

 
Aug 28, 2005

I crumbled the sausage and cooked before starting. I read the reviews while the vegetables were simmering. After seeing that most thought it was watery, I took out 3-4 cups of the broth. I turned down the heat so it wouldn't be boiling when I added the cheese, and added it slowly, but it still got clumpy. It was really tasty, but still more watery than a chowder should be. I will use these ingredients again, but maybe make a cheese sauce to add instead of the cheese alone.

 
Jun 17, 2008

I thought this chowder was awesome. I sauted 2 cloves of garlic and two chopped onions. Then I added the potatoe, sausage and cabbage to the pot. I used one 48 oz. can of chicken broth and simmered for about 30 minutes. Then added the cheese and milk and lots of fresh ground pepper and thickened it a bit. The swiss cheese gives it a great flavor. I will make this again.

 
May 11, 2005

This soup was DELICIOUS! I used chicken broth base instead of water and bouillon. Also added garlic powder, salt, and pepper to taste (more than a pinch). We liked it a lot and I definitely plan on making it again!

 
Jan 25, 2010

Really good! I used fresh polish, it didn't specify, and I prefer fresh to smoked. Take note, this soup is gassy, don't eat too much if you are in a no-fart zone for the next 5 hours.

 

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Nutrition

  • Calories
  • 585 kcal
  • 29%
  • Carbohydrates
  • 39.5 g
  • 13%
  • Cholesterol
  • 103 mg
  • 34%
  • Fat
  • 34.9 g
  • 54%
  • Fiber
  • 5.4 g
  • 22%
  • Protein
  • 29.5 g
  • 59%
  • Sodium
  • 1176 mg
  • 47%

* Percent Daily Values are based on a 2,000 calorie diet.

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