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Cabbage Chowder Recipe

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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
TOTAL TIME: Prep: 10 min. Cook: 20 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. Cook: 20 min.
MAKES: 6-8 servings

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

Nutritional Facts

1 cup: 282 calories, 22g fat (10g saturated fat), 54mg cholesterol, 988mg sodium, 11g carbohydrate (7g sugars, 2g fiber), 11g protein.

Directions

  1. 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.
  2. 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).
Originally published as Cabbage Chowder in Country Woman January/February 1993, p35


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jacmiller User ID: 5488191 5265
Reviewed Mar. 2, 2011

"I added chicken bouillon, garlic, onion, and pepper. My husband loved it except for the caraway (he's not a fan in general)."

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