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German Chowder - West Bend

German Chowder

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Full Recipe Details


1 pound fully cooked sausage (polish, kielbasa), cut into ½ inch pieces 2 potatoes, cut into ½ inch cubes 1 medium onion, finely chopped 1 small head cabbage, shredded, about 4 cups 2 cups water 1 - 10½ ounce can chicken broth 1 tablespoon instant chicken bouillon ½ teaspoon caraway seed ½ teaspoon salt ½ teaspoon pepper 3 tablespoon flour 2 cups half and half 1 - 12 ounce can evaporated milk 1 cup shredded Swiss cheese

Cooking Process

Combine all ingredients, except flour, half and half, evaporated mile and cheese, in slow cooking pot. Cover and cook at setting #3 (low) for 6-8 hours or at setting #5 (high) for 3 to 4 hours. Increase heat to setting #5 (high). Stir flour into half and half until smooth. Add to chowder with evaporated milk, stirring well to blend. Cover and heat for 30 minutes until chowder is hot. Just before serving, stir in cheese until melted. Reduce heat to setting #2 (low) for serving. Garnish with freshly ground black pepper if desired.


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