Sauerkraut Chowder
This hearty chowder is ideal comfort food for chilly nights. The base combines russet potatoes and onions, boiled until tender. Sauerkraut, evaporated milk, and cream cheese are stirred in to create a rich, creamy texture. Diced kielbasa is an optional addition for extra flavour. After seasoning, the soup simmers for 30 minutes to allow the flavours to meld beautifully. It's a forgiving recipe that reheats wonderfully the next day.
Ingredients
- 3 -4 large russet potatoes
- 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 kielbasa, diced (optional)
- water
- salt and pepper, to taste
Method
- Chop the potatoes into bite-sized pieces, peeling them if preferred. Place them in a soup pot or Dutch oven, cover with water, add the chopped onion and boil until the potatoes are fork tender.
- Once the potatoes are cooked, stir in the sauerkraut, evaporated milk and softened cream cheese. Continue stirring until the cream cheese is fully incorporated.
- If using, add the diced kielbasa to the pot at this stage.
- Season the chowder with salt and pepper according to your taste. Remember to taste it, as the potatoes reduce the sauerkraut's tartness, often requiring more salt than anticipated.
- Place a lid on the pot and allow the chowder to cook at a low simmer for 30 minutes.
Nutrition (per serving)
Sodium676200 mg
Recipe details
CategoryChowders
Authorjaimelee
