Back to Cabbage Chowder

Print Options

 
 
 Print

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
TOTAL TIME: Prep: 10 min. Cook: 20 min. YIELD: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 Johnsonville® Smoked Sausage, cut into 1/2-inch diagonal slices

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).

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.