Recipe by ALLIE1275
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (16 ounce) package
kielbasa sausage, sliced
1 small head
cabbage, cored and sliced
1 (12 fluid ounce) can
Swiss cheese, shredded
salt and pepper to taste
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!!
Didnt have much flavor. It was ok, but wont make again
I used this recipe as the first dish I served at a recent backyard Octoberfest. My friends couldn't get enough!
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.
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.
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
German Sausage Chowder
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 314
With our 2,700+ chicken breast recipes, you'll never serve the same old chicken again.
The firm, juicy texture of zucchini make them a perfect side to toss on the grill.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a low-fat chowder that’s creamy and full of flavor.
See how to make a delicious Creole-style chowder.
See the simple secrets to making quick, creamy crawfish chowder.