German Sausage Chowder

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.

Step: 1

Place the bouillon cubes, onion, potatoes, and cabbage into a large soup pot. Pour in enough water to cover the vegetables by about 1 inch. Bring to a boil, then simmer over medium heat for 15 minutes. Add the sausage, and cook for an additional 20 minutes. Reduce heat to low, and stir in cheese and evaporated milk. Cook just until heated through and cheese is melted - do not allow the soup to boil. Remove from heat, and serve immediately.

Per Serving: 585 calories; protein 29.5g; carbohydrates 39.5g; fat 34.9g; cholesterol 102.9mg; sodium 1127.2mg.

The name of “stew” can refer to both a food and a cooking method. Stewing makes not fast cooking chunks of meat, raw fruit or beans in a flavorful water based . It’s similar to braising, instead it does have a few notable differences. The meat is chopped into smaller pieces but of being cooked all of it , and the liquid completely covers the contents in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s cozy factor goes way beyond protecting you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.