BAVARIAN CHOWDER
3 to 4 potatoes, peeled and diced
water
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 smoked sausage or kielbasa, diced (I use little smokies)
1 (1 pound) can whole kernel corn, drianed (optional)
salt and pepper, to taste
chicken stock (as needed)
Cut potatoes into bite size pieces 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 to pot; stir until cream cheese is completely blended.
Stir in sausage and corn, if using, then 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. If soup is too thick you can thin with a little chicken stock. |