Ingredients
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3 - 4
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1
-
1
-
1
-
1
-
1
-
-
-
-
-
-
-
-
-
Directions
Sauerkraut Chowder, Perfect comfort food on a snowy or cold night this is the most amazing soup I have ever had and it gets even better reheated the next day! Not only that but anyone I have made it for has become addicted even if they do not like sauerkraut It is my mother’s recipe and I was easily able to make it vegetarian It can also be made low fat I have listed both options for meat eaters and vegetarians It can be made vegan if vegan ingredients are substituted for the dairy ones but I have not tried that yet It is best with buttery crackers but it is plenty a meal by itself Note: I am not sure of can and package sizes so they are estimates, but I think that I am pretty close, this is a hard recipe to ruin , I’ve made this soup multiple times and really liked it as-is Warm and comfy for an early spring day But faced with a glut of cooked corned beef left over from St Patrick’s Day, I chopped up a bunch in lieu of sausage Very good Also tossed in a small palm of dill weed Yum , Did anyone ever answer the question if you drain the potatoes or not? I had the same question when reading the directions
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Steps
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1
Done
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Cut Potatoes Into Bite Size Pieces (you Can Peel Them If You Would Like, I Leave the Skin For Extra Nutrients) Place in a Dutch-Oven or Soup Pot, Cover With Water, Add Onions and Boil Until Cooked Through and Fork Tender. |
|
2
Done
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When Potatoes Are Done Add Sauerkraut, Evaporated Milk and Cream Cheese; Stir Until Cream Cheese Is Completely Blended. |
|
3
Done
|
at This Time If You Wish to Add the Kielbasa Do So. |
|
4
Done
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Add Salt and Pepper to Taste (don't Let the Sauerkraut Fool You, the Potatoes Take Away Most of the Tartness So You Will Need More Salt Than You Think So Make Sure to Taste). |
|
5
Done
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Cover and Cook at a Low Simmer For 30 Minutes. |
