Yummy and warm... polska kielbasa, potatoes and Swiss cheese make up this satisfying chowder. This is also delicious with Cheddar cheese in place of the Swiss.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the bouillon cubes, onion, potatoes, and cabbage into a large soup pot. Pour in enough water to cover the vegetables by about 1 inch. Bring to a boil, then simmer over medium heat for 15 minutes. Add the sausage, and cook for an additional 20 minutes. Reduce heat to low, and stir in cheese and evaporated milk. Cook just until heated through and cheese is melted - do not allow the soup to boil. Remove from heat, and serve immediately.

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Nutrition Facts

585.4 calories; 29.5 g protein; 39.5 g carbohydrates; 102.9 mg cholesterol; 1127.2 mg sodium. Full Nutrition

Reviews (58)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/03/2005
The cheese adds a nice flavor and makes the dish more exciting than my similar recipe. The cheese has to be added when the pot is simmering lightly or when turned off because if you have the pot boiling away you will get cheese goo!! The cheese melts best when it starts out at room temperature not cold. I always brown the sausage first in the soup pot and then the onion because it adds a layer of flavor. If there is too much grease for your taste after browning the sausage and onion you can remove it with a paper towel before the liquid is added. I also add a can of diced tomatoes with juice but that is because I like the combo of cabbage potatoes and tomatoes with the cheese. Thanks this is a great winter warmer-upper!! Read More
(20)

Most helpful critical review

Rating: 3 stars
10/13/2011
I don't typically review recipes I haven't made as written but in this case I'm going to because I think this recipe has potential just not as written. I made it with 2 boxes of low sodium chicken stock instead of water and filled the pot to an inch UNDER the veggies. They give off water as they cook so when I pulled the lid (oh yeah I cooked the first 15 minutes with it covered) the liquid was just right. I still added the boullion. I added 2 onions and 2 cloves of garlic. I too like the combo of tomato and cabbage so I threw in a can of diced stewed tomatoes with their juice - it could have used one more. I also added quite a bit of dry mustard as someone else suggested. I liked this recipe and with the adjustments I made I'd give it 4 of 5 stars. I heeded the advice of others who had issues getting the cheese melted in and made a sauce of sorts with the evaporated milk a little hot broth and the cheese and whisked like mad to get it to come together. it sorta did but not well. If I made this again which I will I'll probably saute the veggies first in some butter add flour to make a roux then add in the broth. The broth tasted good in it but it left me wanting it more creamy style rather than soupy. Read More
(2)
73 Ratings
  • 5 star values: 42
  • 4 star values: 23
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
01/03/2005
The cheese adds a nice flavor and makes the dish more exciting than my similar recipe. The cheese has to be added when the pot is simmering lightly or when turned off because if you have the pot boiling away you will get cheese goo!! The cheese melts best when it starts out at room temperature not cold. I always brown the sausage first in the soup pot and then the onion because it adds a layer of flavor. If there is too much grease for your taste after browning the sausage and onion you can remove it with a paper towel before the liquid is added. I also add a can of diced tomatoes with juice but that is because I like the combo of cabbage potatoes and tomatoes with the cheese. Thanks this is a great winter warmer-upper!! Read More
(20)
Rating: 5 stars
12/30/2004
I used this recipe as the first dish I served at a recent backyard Octoberfest. My friends couldn't get enough! Read More
(14)
Rating: 5 stars
06/17/2008
I thought this chowder was awesome. I sauted 2 cloves of garlic and two chopped onions. Then I added the potatoe sausage and cabbage to the pot. I used one 48 oz. can of chicken broth and simmered for about 30 minutes. Then added the cheese and milk and lots of fresh ground pepper and thickened it a bit. The swiss cheese gives it a great flavor. I will make this again. Read More
(12)
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Rating: 4 stars
08/28/2005
I crumbled the sausage and cooked before starting. I read the reviews while the vegetables were simmering. After seeing that most thought it was watery I took out 3-4 cups of the broth. I turned down the heat so it wouldn't be boiling when I added the cheese and added it slowly but it still got clumpy. It was really tasty but still more watery than a chowder should be. I will use these ingredients again but maybe make a cheese sauce to add instead of the cheese alone. Read More
(8)
Rating: 5 stars
05/11/2005
This soup was DELICIOUS! I used chicken broth base instead of water and bouillon. Also added garlic powder salt and pepper to taste (more than a pinch). We liked it a lot and I definitely plan on making it again! Read More
(8)
Rating: 5 stars
11/15/2010
I made this for a german feast and everybody loved it! I took someone else's advice from another review to make a cheese sauce before adding it to the rest of the soup. I just made a little bit of rue added the evaporated milk and melted the cheese and when it was all melted I added it to the rest of the soup. It came out great and there were no problems with the cheese getting gummy or not mixing well. Read More
(8)
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Rating: 5 stars
01/25/2010
Really good! I used fresh polish it didn't specify and I prefer fresh to smoked. Take note this soup is gassy don't eat too much if you are in a no-fart zone for the next 5 hours. Read More
(7)
Rating: 5 stars
10/22/2006
This chowder turned out PERFECT I didn't read the reviews until just now but it was wonderful. They only thing I did different was add instant mashed potatoes (butter flavor) instead of whole potatoes and because my boys like them I threw in some carrots. All 3 kids (3 4 &7) ate more than I expected and hubby loved it! Read More
(5)
Rating: 4 stars
01/04/2005
I added too much water at first and took some of it away while the cabbage was cooking. The sausage lacked a little bit of flavor but I will try a spicier sausage next time. The chowder still turned out a little bit too runny but when we reheated the left overs the next day it was absolutely perfect. My fiancee loved it. One of his favorite dishes now. Read More
(3)
Rating: 3 stars
10/13/2011
I don't typically review recipes I haven't made as written but in this case I'm going to because I think this recipe has potential just not as written. I made it with 2 boxes of low sodium chicken stock instead of water and filled the pot to an inch UNDER the veggies. They give off water as they cook so when I pulled the lid (oh yeah I cooked the first 15 minutes with it covered) the liquid was just right. I still added the boullion. I added 2 onions and 2 cloves of garlic. I too like the combo of tomato and cabbage so I threw in a can of diced stewed tomatoes with their juice - it could have used one more. I also added quite a bit of dry mustard as someone else suggested. I liked this recipe and with the adjustments I made I'd give it 4 of 5 stars. I heeded the advice of others who had issues getting the cheese melted in and made a sauce of sorts with the evaporated milk a little hot broth and the cheese and whisked like mad to get it to come together. it sorta did but not well. If I made this again which I will I'll probably saute the veggies first in some butter add flour to make a roux then add in the broth. The broth tasted good in it but it left me wanting it more creamy style rather than soupy. Read More
(2)