Bavarian Cabbage Chowder
Ingredients
- 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) ⓘ
Instructions
- 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 & Diet Analysis (per serving)
441
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).