Kiss the Cook: Sauerkraut in creamy chowder offers a nice surprise

With the weather still cool outside, it’s a good time to share another soup recipe. Many years ago, I tried sauerkraut chowder at the Mifflinburg Oktoberfest. I like sauerkraut, but wasn’t sure what to expect with it in a chowder. I was pleasantly surprised how good it tasted.

After enjoying that first bowl of chowder, I began looking for a good recipe. I tried several before the recipe below became the top choice. It’s very simple and easy to make. It’s something you can make on a weeknight in less than an hour. I have made this recipe many times and have had numerous requests for me to share that recipe. So, here goes. I hope you enjoy this as much as I do.

Sauerkraut Chowder

Prep Time: 15 minutes

Ready in: 45 minutes

Yields: 6 servings

Ingredients:

4 large Russet potatoes

1 medium sweet onion, chopped

14-16 oz. package of sauerkraut

10-12 oz. can of evaporated milk

1 (8 oz.) package of cream cheese, softened at room temperature

1 lb. kielbasa , diced (I preferred smoked) (meat is optional though)

Water

Salt and pepper to taste

Directions:

1. You can peel or leave the peel on the potatoes (your choice), cut potatoes into bite size pieces and place in a heavy stock pot, cover the potatoes with the water about 2-3 inches above the potatoes, add the chopped onion and boil uncovered until the potato pieces are fork tender.

2. Once the potatoes are done, add the sauerkraut, evaporated milk and cream cheese, heat on medium heat, stirring frequently until all the cream cheese is melted and blended.

3. At this stage, you can add the optional kielbasa

4. Add salt and pepper to taste

5. Lower the heat and cover, simmering on low for 30 minutes, stir occasionally

6. Remove from heat and serve. Enjoy!