Thursday, July 03, 2014

Recipe: Creamy Cabbage and Sausage Chowder

Nothing says summer like a hot, steaming bowl of chowder, right? Well whatever, it's delicious and if you eat it with the air- conditioning on, you can pretend it's cold outside!

This is my own recipe and I really hope you love it!

Creamy Cabbage and Sausage Chowder

1 small head of green cabbage, chopped into bite size chunks (or 1/2 head of green and 1/2 head of purple, which is what I had on hand)
10-12 small red potatoes, washed and cubed
2 carrots, peeled and diced
1 small yellow onion, peeled and minced
2-3 cloves garlic , peeled and minced
1 stick of butter
4 Tablespoons flour
1 quart of milk (I used 1%)
2 cups chicken broth
1 16oz package Italian sausage

-Boil potatoes in salted water in a large soup or stock pot until fork-tender. Meanwhile:

-Remove sausage from casings; cook over medium heat until browned and cooked all the through, remove from pan and set aside. 

-In the same pan, melt 1/2 stick of butter; sauté onions and garlic until opaque-approximately 5 minutes. Add cabbage and carrots, season with salt and pepper, and cook 8-10 minutes. Transfer cabbage mixture to a large bowl and set aside.

-Melt remaining butter in the same pan, whisk in flour and cook about 3-4 minutes (roux should be a light tan color). Stir in milk, whisking quickly to break up any lumps that might occur. Cook over medium-low heat until milk thickens, about 10 minutes.

-Add cabbage to milk mixture, turn to low heat. Meanwhile, drain potatoes, return to the stock pot and coarsley mash in the bottom of the pot. Pour cabbage/milk mixture into the stock pot, stir ingredients together, scraping the mashed potatoes from the bottom and incorporating them into the soup. 

-Add the chicken broth and sausage and continue to cook until soup is heated through. Season with salt and pepper to taste. 


Happy Cooking!

1 comment:

  1. Yummy! As a pollack a chowder with two kinds of cabbage makes me so happy. Pinning is for a future supper