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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Kielbasa Sausage Chowder Recipe

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This recipe for Kielbasa Sausage Chowder is from Resurrection Lutheran Church Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cubes chicken bouillon
5 medium potatoes, cubed
1 16 oz package keilbasa sausage, sliced
1 onion, sliced
1 small head cabbage, cored and chopped
1 12 oz can evaporated
1 # shredded Swiss cheese
1 pinch salt and pepper to taste
Directions:
Directions:
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 addional 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.

 

 

 

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