Ingredients
-
1
-
2
-
1
-
1
-
4
-
2
-
-
1
-
1
-
3
-
1
-
-
-
-
Directions
Irish Kielbasa Chowder,This yummy chowder will really fill your family up! Serve it with a big loaf of bread and you’ll be in heaven!,This was great! The two extra for dinner had 3 bowls each!! So I doubled almost everything!
used 28 ounces of polska kielbasa, used 1 small head green cabbage, I only used the 3 cups milk, but also used 2 TBS flour. used chicken stock in place of the water.
For more flavor I browned the onions a little in bacon grease, then added the cabbage. I browned the kielbasa in a little bacon fat as well. I did not brown the garlic, but I added it with the cabbage to the onions and let them all heat thru before adding the meat. I drained the meat, added it to the onion pot. Then added the quart of chicken stock. Then added the doubled spuds and one shredded carrot, gave a good stir and covered. Cooked this on low for an hour or so.. then hubby was late, so it was on extra low another hour after I added the 3 cups milk mixed with 2 TBS flour. I also added fresh ground black pepper to the pot with the cabbage. We passed the cheese bowl around to add to the soup individually. This did not need the cheese at all. But it’s winter, the more fat the better 🙂 Served with salad greens and sliced French bread. I know I didn’t follow it exactly, but I had 12 people to feed and so I needed to double it. And I love the depth of flavor the bacon grease and chicken stock brought to the pot.,This was great! The two extra for dinner had 3 bowls each!! So I doubled almost everything!
used 28 ounces of polska kielbasa, used 1 small head green cabbage, I only used the 3 cups milk, but also used 2 TBS flour. used chicken stock in place of the water.
For more flavor I browned the onions a little in bacon grease, then added the cabbage. I browned the kielbasa in a little bacon fat as well. I did not brown the garlic, but I added it with the cabbage to the onions and let them all heat thru before adding the meat. I drained the meat, added it to the onion pot. Then added the quart of chicken stock. Then added the doubled spuds and one shredded carrot, gave a good stir and covered. Cooked this on low for an hour or so.. then hubby was late, so it was on extra low another hour after I added the 3 cups milk mixed with 2 TBS flour. I also added fresh ground black pepper to the pot with the cabbage. We passed the cheese bowl around to add to the soup individually. This did not need the cheese at all. But it’s winter, the more fat the better 🙂 Served with salad greens and sliced French bread. I know I didn’t follow it exactly, but I had 12 people to feed and so I needed to double it. And I love the depth of flavor the bacon grease and chicken stock brought to the pot.
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Steps
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1
Done
|
Heat the Oil in a Large Dutch Oven Over Medium-High Heat. Add the Garlic and Kielbasa and Brown Them Well, Turning Often. |
|
2
Done
|
Add the Next Three Ingredients to the Cooking Pot and Bring to a Boil; Reduce Heat and Simmer For For 20 Minutes. |
|
3
Done
|
Add Cabbage and Cook For 10 Minutes or Until Tender. |
|
4
Done
|
Whisk the Flour and Milk Together and Add to to Soup; Simmer For 10 Minutes, Stirring Often. |
|
5
Done
|
Add Cheese and Cook, Stirring Until Cheese Is Melted and Soup Is Heated Through. |
