A couple of weeks ago I had German Chowder on my menu plan. I had several of you ask about it and what it was, so I thought today would be a good time to post the recipe.
I have been making this recipe for years. It is not the healthiest of soup recipes, but it is really good. This recipe is adapted from a recipe in a slow cooker cookbook put out by West Bend . I think I have had this little cookbook for at least 15 years. It was one of the first cookbooks I had after getting married. I only owned a couple of cookbooks back then, so I used this cookbook a lot the first few years I was married.
My husband loves this soup. I used to make this when my husband was in dental school. It makes a big pot of soup, so I would make it and we would eat it for several days.
This soup has cabbage in it. I do not usually like cabbage, but my husband loves cabbage. I know it is good for you, so I try to cook it occasionally in the few dishes I like it in. This soup is one of the few recipes that contain cabbage that I will eat.
This is a good, hearty soup perfect for the fall and winter months. I like the fact that this is an easy recipe because it is a recipe for the crockpot. This only takes about 4 hrs to cook, so I can start this about lunch time and it is ready at dinner.
- 1 lb of kielbasa or polish type sausage (this is the fully cooked kind)cut into about ½ inch pieces
- 3 potatoes, peeled and cut into ½ cubes
- 1 medium onion, chopped
- 1 small head of cabbage, shredded or finely chopped (should be about 4 cups)
- 2 cups water
- 1 (10 ½ ounce) can chicken broth
- 2 cups half and half (you can use milk, but ½ and ½ is better)
- 1 (12 ounce) can evaporated milk
- 1 cup shredded swiss cheese
Combine first six ingredients in a crock pot. Cook on low for 4-5 hours or until potatoes are tender. Then stir in half and half, evaporated milk, and swiss cheese. Stir and cook until heated through and cheese is melted. Season with salt and pepper if needed. Serve and enjoy.