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Knockwurst Chowder

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    Source: www.cookingindex.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Cellulose
    VitaminsA, B2, B3, B9, C, D
    MineralsSelenium, Natrium, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 lb 454g / 16oz Knockwurst or frankfurters - cut bite-sized

    2. 2 Condensed cream of celery soup - (10 3/4 oz ea)

    3. 2 tablespoons 30ml Butter or margarine

    4. 2 cups 220g / 7.8oz Diagonally sliced carrots

    5. 1/2 teaspoon 2 1/2ml Caraway seed

    6. 1 Soup can milk

    7. 1 Soup can water

    8. 2 cups 474ml Shredded cabbage

    Instructions Jump to Ingredients ↑

    1. In a 3-quart saucepan over medium heat, in hot butter, cook knockwurst and carrots with caraway until meat is browned. Stir in remaining igredients.

    2. Over high heat, heat to boiling. Reduce heat to low. Cover; simmer 10 minutes or until cabbage is tender-crisp, stirring occasionally.

    3. This recipe yields 7 1/2 cups.

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