Recipe - German Sausage Chowder

1 pound Cooked bratwurst or
knackwurst cut in; quarters
2 md Potatoes; peeled and,
coarsely chopped
1 md Onion; chopped (One half cup)
1 small Head cabbage; shredded (4
cups)
1 cn Whole kernel corn; optional
3 cup Milk
3 tablespoon Allpurpose flour
1 cup Shredded aged Swiss cheese
Snipped fresh parsley;
optional

In a large saucepan or Dutch oven combine sausage, potatoes, onion, 1/2
teaspoon salt, and dash pepper. Add 2 cups water. Bring to boiling; reduce
heat. Cover; simmer for 20 minutes or until potatoes are nearly tender.
Stir in cabbage (and corn if desired); cook 10 minutes more or till
vegetables are tender. Stir in 2 One half cups of the milk. Stir remaining 1/2
cup milk into flour; stir into soup. Cook and stir till thickened and
bubbly. DON'T LET IT SCORCH! Stir in cheese till melted. Garnish with
parsley. Makes 6 servings.
Posted to recipeludigest by "Crane C. Walden" cranew@foothill.net on Feb
6, 1998