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Bavarian Chowder


This is tried and true; the second generation now makes it. Takes ten minutes max to put together.


  • 1/2 to 1 pound knockwurst (or similar sausage) cut in 1-inch pieces
  • 2 cups diagonally-cut thin carrot slices
  • 1/4 teaspoon caraway seed
  • 1 tablespoon butter or margarine
  • 2 cans cream of celery soup
  • 1 soup can milk (increase by 1/2 if you want)
  • 1 soup can water (increase by 1/2 if you want)
  • 3 cups cabbage, cut in long thin shreds (chopped is nice, too)
  • Rye toast, apple wedges, Cheddar or bleu cheese
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  1. In pan large enough to hold all ingredients, saute sausage, carrots and caraway in butter over low heat until browned.
  2. Stir in remaining ingredients. Bring to a boil, reduce to low heat and simmer 15 minutes or more, until carrots are tender.
  3. Serve with rye toast and apple wedges, and Cheddar or bleu cheese.

Shared with by Marianna vE.

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