Amish Cabbage Chowder - A Creamy Cabbage Soup Recipe
Amish Cabbage Chowder is a creamy cabbage soup recipe with carrots, potatoes and milk. This white cabbage soup tastes best served with crackers on a cold day.
Servings: 8 servings
- 4 cups green cabbage, coarsely chopped
- 2 cups carrots, sliced
- 3 cups potatoes, peeled and diced
- 3 cups water
- 1 Tablespoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
- 4 cups whole milk
- 1 Tablespoon butter
Add chopped cabbage, carrots and potatoes to large soup pan; add water, salt, pepper and sugar and cook until vegetables are fork tender.
In a separate, small saucepan, heat milk and butter on gentle heat. Do not boil.
Once vegetables are tender, add warmed milk. Cook over low heat for 5 - 10 minutes or until flavors are melded. Taste and add additional salt and pepper if needed.
Serve with crackers.
- Use regular, green cabbage (not red or savoy) for this old fashioned cabbage chowder recipe.
- 4 cups of chopped cabbage is equivalent to approximately one small green cabbage.
- Any type of white or yellow potatoes can be used.
- If you're feeling really lazy, you do not have to peel your potatoes before dicing. Just be sure to wash them well.
- Whole milk is best to get a creamy cabbage soup (not skim or 2%).
- Heat the milk gently being careful not to boil. This will prevent it from curdling.
- Be sure to taste the cabbage soup before serving. You may want to add more salt and pepper to taste.
- This white cabbage soup tastes best topped with salty crackers. Any variety such as Saltines, Club, Butter, Ritz or Oyster crackers will work.
- Try our Fried Cabbage with Bacon recipe.