Sauerkraut Chowder
At a Glance
- Total
- 45 min
- Servings
- 6.00 serving(s)
Categories
- Soup
- Simmered
Allergens
- Milk
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Sauerkraut Chowder brings together 3 -4 large russet potatoes, 1 medium onion, chopped, 1 (15 ounce) can sauerkraut in a practical dish for home cooking. It takes about 45 min to prepare and cook. It makes approximately 6 servings.
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Equipment
Dutch oven or soup pot
Ingredients
- 3 -4 large russet potatoes
- 1 medium onion, chopped
- 1 (15 ounce) can sauerkraut
- 1 (10 ounce) can evaporated milk
- 1 (8 ounce) package cream cheese, softened
- 1 (1 lb) package kielbasa, diced (optional)
- water
- salt and pepper, to taste
Instructions
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.
When potatoes are done add sauerkraut, evaporated milk and cream cheese; stir until cream cheese is completely blended.
At this time if you wish to add the kielbasa do so.
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).
Cover and cook at a low simmer for 30 minutes.
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