Knockwurst Chowder

Recipe Ingredients

1 lb	454g / 16oz	Knockwurst or frankfurters - cut bite-sized
2		Condensed cream of celery soup - (10 3/4 oz ea)
2 tablespoons	30ml	Butter or margarine
2 cups	220g / 7.8oz	Diagonally sliced carrots
1/2 teaspoon	2.5ml	Caraway seed
1		Soup can milk
1		Soup can water
2 cups	474ml	Shredded cabbage

Recipe Instructions

In a 3-quart saucepan over medium heat, in hot butter, cook knockwurst and carrots with caraway until meat is browned. Stir in remaining igredients.

Over high heat, heat to boiling. Reduce heat to low. Cover; simmer 10 minutes or until cabbage is tender-crisp, stirring occasionally.

This recipe yields 7 1/2 cups.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

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