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German Sausage Chowder

1 lb Cooked bratwurst or knackwurst cut in; quarters
2 md Potatoes; peeled and, coarsely chopped
1 md Onion; chopped (1/2 cup)
1 sm Head cabbage; shredded (4 cups)
1 cn Whole kernel corn; optional
3 c Milk
3 tb All-purpose flour
1 c 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 1/2 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.




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