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Cabbage Chowder Recipe

This creamy, tasty soup is the perfect dish for a cool winter day. I love the caraway seeds which provide a wonderful flavor.—Doris Ratcliff, Stouffville, Ontario

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Cabbage Chowder Recipe

Prep: 10 min. Cook: 20 min.

Yield: 6-8 Servings

10 20 30

Ingredients

2 cups diagonally sliced carrots
2 tablespoons butter
1/4 teaspoon caraway seeds
2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
1-1/3 cups water
1-1/3 cups milk
3 cups shredded cabbage
1 pound smoked sausage, cut into 1/2-inch diagonal slices

Directions

In a large kettle, combine the carrots, butter and caraway seeds; cook over low heat until the carrots are just crisp-tender, about 5 minutes.
Add soup, water, milk, cabbage and sausage. Bring to boil; reduce heat and cook until cabbage is tender, about 15 minutes. Yield: 6-8 servings (2 quarts).

Nutritional Facts 1 serving (1 cup) equals 282 calories, 22 g fat (10 g saturated fat), 54 mg cholesterol, 988 mg sodium, 11 g carbohydrate, 2 g fiber, 11 g protein.

Originally published as Cabbage Chowder in Country Woman January/February 1993, p35