German Chowder
(crockpot)
1 lb. fully cooked sausage (Polish, kielbasa), cut into 1/2 -inch pieces
2 potatoes, cut into 1/2 -inch cubes
1 medium onion, finely chopped
1 small head cabbage, shredded, about 4 Cups
2 C. water
1 (10 1/2 oz.) can chicken broth
1 T. instant chicken bouillon
1/2 tsp. caraway seed
1/2 tsp. celery seed
1/2 tsp. salt
1/2 tsp. pepper
3 T. flour
2 C. half & half
1 (12 oz.) can evaporated milk
1 C. shredded Swiss cheese
Combine all ingredients except flour, half & half, evaporated milk and
cheese, in crockpot. Cover and cook on low for 6-8 hours, or high for
3-4 hours.
Increase setting to high; stir flour into half & half until smooth.
Add to chowder with evaporated milk, stirring well to blend. Cover and
heat for 30 minutes until chowder is hot. Just before serving, stir in
cheese until melted. Reduce heat to low for serving. garnish with
freshly ground black pepper, if desired. Serves 6.
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