German Chowder Soup at Earl Sigala blog

German Chowder Soup. I found it in a better homes and gardens cookbook, published in 1981. Combine all ingredients, except flour, half and half, evaporated mile and cheese, in slow cooking pot. I make this vegan by using. This very flavorful soup is so good on a cold night served with hot french bread or homemade bread. 1 cup swiss cheese, shredded. 2 russet potatoes, peeled and chopped. In pan large enough to hold all ingredients, saute sausage, carrots and caraway in butter over low heat until browned. I’ve wanted to try lynn’s german chowder for quite a while now. Combine sausage, potatoes, onion in a dutch oven; 1 small head of cabbage, shredded or finely chopped (should be about 4 cups) 2 cups water. 1 small head cabbage, shredded. 3 potatoes, peeled and cut into ½ cubes. Fully cooked bratwurst or kielbasa, cut into 1/2″ pieces. It looks like the best kind of soup for winter days. This is a hearty, creamy, thick winter delight.

Clam Chowder Recipe (VIDEO)
from natashaskitchen.com

This is a hearty, creamy, thick winter delight. I make this vegan by using. I’ve wanted to try lynn’s german chowder for quite a while now. Add 1 1/2 teaspoons of salt and a dash of pepper. It looks like the best kind of soup for winter days. 1 small head cabbage, shredded. 1 cup swiss cheese, shredded. Combine all ingredients, except flour, half and half, evaporated mile and cheese, in slow cooking pot. Fully cooked bratwurst or kielbasa, cut into 1/2″ pieces. 1 lb of kielbasa or polish type sausage (this is the fully cooked kind)cut into about ½ inch pieces.

Clam Chowder Recipe (VIDEO)

German Chowder Soup I’ve wanted to try lynn’s german chowder for quite a while now. Combine sausage, potatoes, onion in a dutch oven; I’ve wanted to try lynn’s german chowder for quite a while now. This very flavorful soup is so good on a cold night served with hot french bread or homemade bread. 2 russet potatoes, peeled and chopped. 3 potatoes, peeled and cut into ½ cubes. 1 cup swiss cheese, shredded. I make this vegan by using. Add 1 1/2 teaspoons of salt and a dash of pepper. 1 small head cabbage, shredded. 1 small head of cabbage, shredded or finely chopped (should be about 4 cups) 2 cups water. Fully cooked bratwurst or kielbasa, cut into 1/2″ pieces. In pan large enough to hold all ingredients, saute sausage, carrots and caraway in butter over low heat until browned. This is a hearty, creamy, thick winter delight. Combine all ingredients, except flour, half and half, evaporated mile and cheese, in slow cooking pot. 1 lb of kielbasa or polish type sausage (this is the fully cooked kind)cut into about ½ inch pieces.

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