German Sausage Chowder
Rec.food.cooking/Boyd Johnson/1992
Modified from Better Homes and Gardens New Cookbook, 1981
Makes 6 servings

1 pound cooked bratwurst or knackwurst cut in 1/4 in. pieces (Polish sausage works good too)
2 medium potatoes, peeled & coarsely chopped (2 cups)
1 medium onion, chopped (1/2 cup)
1 small head cabbage, shredded (4 cups)
1 can whole kernel corn (optional)
3 cups milk
3 tablespoons all-purpose flour
1 (4 ounces) cup shredded aged Swiss cheese (NO substitutions. Be generous)
snipped parsley (if desired)

In a large saucepan or Dutch oven combine sausage, potatoes, onion, 1 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.