Bavarian Chowder Recipes

BAVARIAN CABBAGE CHOWDER

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

Bavarian Cabbage Chowder image

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

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)
pepper, to sprinkle over top of soup bowl

GRANDMOTHER'S CHOWDER

Nothing can compare to homemade soup, especially when this is the delicious result! Winter days seem a little warmer when I prepare this savory chowder. -Dulyse Molnar, Oswego, New York

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 9

Grandmother's Chowder image

Steps:

In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the potatoes, water, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. , Stir in the milk, corn and parsley; cook for 5 minutes or until heated through. Add a small amount of hot soup to sour cream. Gradually return all to pan, stirring constantly. Heat through but do not boil.

Nutrition Facts : Calories 275 calories, Fat 7g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 142mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 4g fiber), Protein 12g protein.

Ingredients

1 pound ground beef
1 medium onion, chopped
12 medium potatoes, peeled and cubed
3 cups water
Salt and pepper to taste
2 cups whole milk
1 can (15-1/4 ounces) whole kernel corn, drained
2 teaspoons dried parsley flakes
1 cup sour cream

GERMAN SAUSAGE CHOWDER

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

German Sausage Chowder image

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.

Ingredients

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