Sauerkraut Chowder

Sauerkraut Chowder

This one sounded interesting! I got it from food.com. I don't usually like sauerkraut, but this chowder got such good reviews I had to make it!
Another easy one with products that are easy to find in the store! That is what I like!

• 3-4 large russet potatoes
• 1 medium onion, chopped
• 1 (15 oz) can sauerkraut
• 1 (10 oz) can evaporated milk
• 1 (8 oz) package cream cheese, softened
• 1 lb package kielbasa, diced
• water
• salt and pepper to taste

1. Cut potatoes into bite size pieces. Place in pot and cover with water. Add onions and boil until cooked through fork tender.
2. Add sauerkraut, evaporated milk, and cream cheese. Stir until cream cheese is completely blended.
3. Add Kielbasa
4. Add salt and pepper to taste.
5. Cover and cook at a low simmer for 30 minutes.

French Onion Soup

¼ cup butter
½ cup cooking sherry
2 large onions (thinly sliced like onion rings)
2 cans beef broth
1 loaf French bread
1 tsp sugar
Sliced swiss cheese
1 tbls flour

Melt butter in a large saucepan. Add the sugar (for caramelizing) and onions and cook till golden-brown (about 20 min.). Toss in flour and stir. Add sherry and beef broth and bring to a boil. Preheat oven to 425 degrees. Reduce heat of stove to low and simmer soup, covered, for 10 minutes. Ladle soup into oven-safe bowels, add toasted bread and cheese slices on top, and bake on a cookie sheet in oven for 10 minutes.

Chowder/Soup

Kara here.

I have made this chowder two times in the last two weeks. It is a hit!! I love to make soups, especially in the winter. This chowder is really satisfying and super tasty!! I am keeping this one forever! Enjoy!

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 cup chopped onion
• 2 cloves garlic, chopped
• 1/2 cup chopped celery
• 1/2 cup all-purpose flour
• 6 cups chicken broth or vegetable broth
• 1 pound potatoes - peeled and cubed
• 1 teaspoon dried dill weed
• 1 teaspoon dried tarragon
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• 8 ounces smoked salmon, cut into 1/2 inch pieces
• 1/4 cup white wine
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon hot sauce
• 1 teaspoon salt
• 1 teaspoon fresh-ground black pepper
• 1 cup half and half

Directions

1. In a large stockpot over medium-high heat, combine the butter, olive oil, onion, garlic, and celery. Cook 8 to 10 minutes, or until the onions are transparent. Sprinkle flour over the mixture and stir well to make a dry roux. Gradually add the chicken broth and stir until slightly thickened. Stir in the potatoes, dill, tarragon, thyme, and paprika. Reduce heat to medium, cover, and simmer for 15 minutes.
2. Stir in the salmon, wine, lemon juice, hot sauce, salt, and pepper. Simmer over low heat, uncovered for 10 minutes.
3. Mix in the half-and-half and continue to simmer for 30 minutes, stirring occasionally. Do not let the chowder boil after adding the half-and-half. Serve hot.