Polish Chowder

By Resk8r

By Virgil Anderson

Ingredients

• 1 lb Polish sausage, cut in small cubes
• 1 med. onion, chopped
• 1/8 tsp. pepper
• 4 cupschopped cabbage
• 1 cup half & half
• 2 Tbl. flour
• 1 cup shredded Swiss cheese
• 2 cups diced potatoes
• 1 tsp. salt
• 2 cups water
• 2 cups Carnation non-dairy coffee creamer, not evaporated milk
• Add 1 stalk celery while cooking - then remove

Details

Servings 6

Preparation

Step 1

Combine sausage, potatoes, onions, salt, pepper and cabbage. Add water. Bring to a boil. Reduce heat. Cover and simmer for 20 minutes or until vegetables are tender. Stir in 2 cups of non-dairy creamer and 1/2 cup of half and half. Blend 1/2 cup of half and half with flour. Stir into chowder. Cook and stir until thickened and bubbly. Stir in cheese until melted. Garnish with parsley. Don't overheat as it will curdle.