Bavarian Chowder Recipes

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BAVARIAN CABBAGE CHOWDER



Bavarian Cabbage Chowder image

My daughter-in-law gave me this recipe about seven years ago. They came to visit us and she made it for a supper for the kids. Of course, we all loved it. You could use Kielbasa instead of the vegetarian hot dogs and that would be good too! I have made it that way a few times and it tastes so good that way! When we have vegetarian guests, I make it the regular way for them and we still love it that way too. Cook time does not include the time for cooking the vegetables ahead of time.

Provided by OceanLuvinGranny

Categories     Chowders

Time 3h20m

Yield 1 Chowder, 5 serving(s)

Number Of Ingredients 13

8 cups cubed potatoes, peeled and cooked tende crisp with 1/4 c water from cooking reserved
1 medium onion, chopped
3 cups sliced carrots, cooked tender crisp (when I have been in a hurry, I have used 1 15 oz. can of sliced carrots drained)
4 celery ribs, chopped fine (not too fine though because you want them to be noticable both in taste and texture)
1 lb savoy cabbage, shredded and cooked until tender 1/4 c water from cooking reserved
1 (20 ounce) can Worthington veja-links, chopped into rounds with 1/4 c of liquid reserved
2 1/2 teaspoons caraway seeds
1 (15 ounce) can cream-style corn
1 cup half-and-half
milk, enough to make soup
sour cream (to garnish)
green onion, slices (to garnish)
pepper, to sprinkle over top of soup bowl

Steps:

  • Cook potatoes and drain.
  • Cook carrots and drain (or use 15 oz. can of sliced carrots drained).
  • Set aside.
  • Saute onion and celery in margarine until tender and reduced.
  • Cook cabbage until tender and drain.
  • Put everything in crock pot.
  • Add half and half, milk and the reserved liquids from the cooked veggies.
  • Stir well
  • Cook on high stirring frequently for three hours.
  • Serve in bowls.
  • PPut a dollop of sour cream on top of bowl and sprinkle with green onions.
  • Sprinkle pepper into soup if you desire.

Nutrition Facts : Calories 377.8, Fat 6.6, SaturatedFat 3.6, Cholesterol 17.9, Sodium 374.2, Carbohydrate 75, Fiber 12.2, Sugar 11.3, Protein 10.8

GERMAN SAUSAGE CHOWDER



German Sausage Chowder image

This is a hearty, creamy, thick winter delight. Serve with pumpernickel bread. I make this vegan by using Bocca brats, soy milk and soy swiss cheese, and it's absolutely wonderful.

Provided by Linorama

Categories     Chowders

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb bratwurst, cooked,cut into 1/2 inch pieces
2 cups peeled and chopped potatoes
1/2 cup chopped onion
1 1/2 teaspoons salt
1 dash pepper
2 cups water
4 cups shredded cabbage
3 cups milk
3 tablespoons flour
4 ounces shredded swiss cheese
fresh parsley (to garnish)

Steps:

  • In Dutch oven combine bratwurst, potatoes, onion, salt and pepper, and water.
  • Bring to boiling, reduce heat.
  • Cover& simmer for 20 minutes until potatoes are nearly tender.
  • Stir in cabbage, cook 10 minutes more.
  • Stir in 2-1/2 c of the milk.
  • Stir remaining 1/2 c milk onto flour; stir into soup.
  • Cook & stir till thickened and bubbly.
  • Stir in cheese until melted.
  • Garnish with parsley and serve.

Nutrition Facts : Calories 974.3, Fat 76, SaturatedFat 29.1, Cholesterol 202.2, Sodium 2608.5, Carbohydrate 28.8, Fiber 2.5, Sugar 2.9, Protein 42.4

GERMAN SAUSAGE CHOWDER



German Sausage Chowder image

This very flavorful soup is so good on a cold night served with hot French bread or homemade bread. I found it in a Better Homes and Gardens cookbook, published in 1981.

Provided by Karen From Colorado

Categories     Chowders

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb fully cooked bratwursts or 1 lb fully cooked knackwurst of frankfurter, cut into 1/2 inch pieces
2 medium potatoes, peeled and chopped
1 medium onion, chopped
1 small head of cabbage, shredded (4 cups)
3 cups milk
3 teaspoons all-purpose flour
1 1/2 teaspoons salt
1 dash pepper
2 cups water
1 cup shredded swiss cheese

Steps:

  • In a large saucepan combine sausage, potatoes, onion, salt, pepper and water.
  • Bring to boil, reduce heat.
  • Cover and simmer for 20 minutes or until potatoes are almost done.
  • Stir in cabbage.
  • Cook 10 minutes more.
  • Stir in 2 1/2 cups of the milk.
  • Stir remaining 1/2 cup of milk into the flour.
  • Stir flour and milk into soup.
  • Cook and stir until thickened.
  • Stir in cheese until melted.

SAUERKRAUT CHOWDER



Sauerkraut Chowder image

Perfect comfort food on a snowy or cold night. this is the most amazing soup I have ever had and it gets even better reheated the next day! Not only that but anyone I have made it for has become addicted even if they do not like sauerkraut. It is my mother's recipe and I was easily able to make it vegetarian. It can also be made low fat. I have listed both options for meat eaters and vegetarians. It can be made vegan if vegan ingredients are substituted for the dairy ones but I have not tried that yet. It is best with buttery crackers but it is plenty a meal by itself. Note: I am not sure of can and package sizes so they are estimates, but I think that I am pretty close, this is a hard recipe to ruin.

Provided by jaimelee

Categories     Chowders

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

3 -4 large russet potatoes
1 medium onion, chopped
1 (15 ounce) can sauerkraut
1 (10 ounce) can evaporated milk
1 (8 ounce) package cream cheese, softened
1 (1 lb) package kielbasa, diced (optional)
water
salt and pepper, to taste

Steps:

  • Cut potatoes into bite size pieces (you can peel them if you would like, I leave the skin for extra nutrients) place in a dutch-oven or soup pot, cover with water, add onions and boil until cooked through and fork tender.
  • When potatoes are done add sauerkraut, evaporated milk and cream cheese; stir until cream cheese is completely blended.
  • At this time if you wish to add the kielbasa do so.
  • Add salt and pepper to taste (don't let the sauerkraut fool you, the potatoes take away most of the tartness so you will need more salt than you think so make sure to taste).
  • Cover and cook at a low simmer for 30 minutes.

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