I have been in soup making mode since the Chicago hawk came out to remind us who's boss. Once home, I worked on this recipe, tweaking here and there, to get it just right for my family. Well it worked! My husband marveled at how great it tastes - he even ate it for breakfast (well, that might not be much news :)). I love making soups during this season to freeze for the kids to take for lunch or just to enjoy on a cold night. I'm sure your family will love this too - and don't forget you can make it vegan by just avoiding the brats. It's great and so hearty as a vegan dish!
6 - 8 bratwurst links, cooked and sliced in 1/2 in. pieces (omit for vegan)
6 small red potatoes, peeled and cubed
1/2 large onion, chopped
1/2 tsp salt
1 1/2 tsp pepper
3 cups water
4 - 6 carrots, sliced in 1/2 in. pieces
1/2 large head of cabbage or 1 small head of cabbage, sliced in 1 in. pieces
3 cups milk (coconut milk for vegan)
3 tbsp corn starch
1 cup white cheese, shredded (omit or use veggie cheese for vegan)
- In a dutch oven, add bratwurst pieces, potatoes, onion, salt, pepper and water. Bring to a boil then reduce heat to medium.
- Cover and simmer until potatoes are almost tender. About 20 minutes.
- Add carrots and cabbage to the pot. Add more water in 1/2 cup increments if needed.
- Bring to a boil, then cover and simmer on medium heat until carrots are tender. About 10 to 15 minutes.
- Combine milk and corn starch and stir until starch is dissolved (no lumps).
- Add milk mixture to the pot. Stir on medium low heat until the chowder thickens. About 5 minutes.
- Stir in cheese until melted and sprinkle extra cheese on top.
- Serve and enjoy!