Great Meaty Soup Recipes: How To Make German Chowder with Turkey Sausage
What is the Difference Between Soup and Chowder?
Chowder by definition is a thicker soup with chunks of food contained within it whereas soup is defined as simply a mixture of meats and/or vegetables mixed into a broth. For the long winter months, chowders seem to fit the bill when it comes to making a delicious, warm and nutritious meal. This revamped recipe for German Sausage Chowder is guaranteed to fill you up and chase away the cold.
I usually make this soup on New Year's Eve if we are having a party. I make it beforehand on the stove and then put into a large crock-pot and serve with all kinds of different breads and biscuits along with mini pulled meat sandwiches. It is also a great thing to serve for a Super Bowl party - but it is equally delicious to serve for dinner along with a salad and a fresh loaf of French bread. This is a perfect recipe for pairing with my recipe for biscuits.
German Turkey Sausage Chowder Recipe
- 1 package of turkey kielbasa cut into pieces about 1/2-inch each
- 2 red potatoes peeled or skin on - cut into small chunks
- 1 onion finely chopped
- 1 teaspoon salt (or to taste)
- 2 cups chicken broth or water
- 3-5 carrots sliced
- 4 cups of shredded green cabbage
- 3 cups milk (nonfat works fine) divided
- 3 tablespoons flour
- 1-1/2 cups shredded Swiss cheese (I have also used fontina)
- In a large soup pan or stockpot, combine the kielbasa, potatoes, onion, salt and pepper.
- Add water or broth and carrots.
- Bring to a boil, stir occasionally, then reduce the heat.
- Cover the pot and simmer for 20 minutes or until the potatoes are almost tender.
- Stir in the cabbage. Cook 10 minutes more or until vegetables are tender.
- Stir in 2-1/2 cups of the milk.
- In a small bowl, combine the remaining 1/2 cup of milk with the flour and blend with a whisk.
- Stir this mixture into the soup.
- Cook on low heat stirring frequently until the chowder is thickened and bubbly.
- Add the cheese and cook and stir until it is melted.
- At this point, the chowder can be refrigerated or transferred to a crock-pot - keep on warm until serving time.
6 servings - I usually double the recipe at least for a party