Sauerkraut Chowder

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Buying a 32-ounce jar of sauerkraut seemed like such a good idea at the time. I love hotdogs smothered in sauerkraut, and I was prepared to spend many nights enjoying them while watching my favorite team battle it out in the playoffs. But when the baseball season ended more abruptly than I had anticipated, I ended up with more than I could handle. So, like you do, I did a Google search for recipes that employ the use of sauerkraut. When I stumbled across this one (heavily updated by me), I couldn’t believe it. I was almost appalled at the thought, but at the same time intrigued.

This chowder is excellent! Hearty, chunky, flavorful, with just the right amount of piquancy from the sauerkraut (the potatoes absorb enough of the flavor to avoid it being overtly sour), this is like Oktoberfest in a bowl. It’s the perfect meal for this ever-changing, colorful time of the year.



Sauerkraut Chowder

1 15-oz. can cannellini beans, rinsed and drained
2 medium/large russet potatoes, peeled and diced
2 ribs celery, chopped
2 medium carrots, chopped
1 medium yellow onion, chopped
12 oz. Polish sausage, diced
1 32-oz. jar sauerkraut, undrained
1 8-oz. package cream cheese, cubed 

1 12-oz.can evaporated milk
32 oz. chicken, ham, or vegetable stock
1 T. German mustard
½ t. dried dill
¼ t. freshly ground black pepper

 Place ingredients, in order listed, into a 6-qt. slow cooker. Cook on low for 5-6 hours until the potatoes are tender.