Name: Cabbage Chowder
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 4 tbsp. butter, divided -; 1 lb. andouille sausage, sliced into thin rounds -; 1 medium yellow onion, chopped -; 2 carrots, thinly sliced -; 1 stalk celery, thinly sliced -; Kosher salt -; Freshly ground black pepper -; 3 tbsp. all-purpose flour -; 4 c. low-sodium chicken broth -; 4 c. chopped green cabbage -; 3 large Russet potatoes, peeled and cut into 1" cubes -; 1/3 c. heavy cream -; 2 tbsp. chopped fresh dill sprigs, plus more for serving -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Cabbage Chowder

1. 4 tbsp. butter, divided -

2. 1 lb. andouille sausage, sliced into thin rounds -

3. 1 medium yellow onion, chopped -

4. 2 carrots, thinly sliced -

5. 1 stalk celery, thinly sliced -

6. Kosher salt -

7. Freshly ground black pepper -

8. 3 tbsp. all-purpose flour -

9. 4 c. low-sodium chicken broth -

10. 4 c. chopped green cabbage -

11. 3 large Russet potatoes, peeled and cut into 1" cubes -

12. 1/3 c. heavy cream -

13. 2 tbsp. chopped fresh dill sprigs, plus more for serving -

How to cook deliciously - Cabbage Chowder

1. Stage

In a large pot, melt 1 tablespoon butter over medium-high. Add sausage and cook, tossing a few times until golden, about 4 minutes. Using a slotted spoon remove the sausage from the pot to a plate. Wipe pot, if too dark.

2. Stage

Add remaining 3 tablespoons butter, onion, carrot, and celery to pot and season with salt and pepper. Cook, stirring occasionally, until softened, about 7 minutes. Add flour and cook, stirring, 1 minute more.

3. Stage

Pour in broth, stirring to combine. Season with salt and pepper. Add cabbage and potato and bring to a boil, then reduce heat to medium-low and simmer, stirring a few times, until potatoes are just tender but not falling apart, about 8 to 10 minutes. Stir cooked sausage into pot.

4. Stage

Gently, stir in heavy cream and dill. Season with salt and pepper. Serve topped with more dill and pepper.