Bavarian Cabbage Chowder - cooking recipe

Ingredients

8 cups cubed potatoes, peeled and cooked tende crisp with 1/4 c water from cooking reserved
1 medium onion, chopped
3 cups sliced carrots, cooked tender crisp (when I have been in a hurry, I have used 1 15 oz. can of sliced carrots drained)
4 celery ribs, chopped fine (not too fine though because you want them to be noticable both in taste and texture)
1 lb savoy cabbage, shredded and cooked until tender 1/4 c water from cooking reserved
1 (20 ounce) can Worthington veja-links, chopped into rounds with 1/4 c of liquid reserved
2 1/2 teaspoons caraway seeds
1 (15 ounce) can cream-style corn
1 cup half-and-half
milk, enough to make soup
sour cream (to garnish)
green onion, slices (to garnish)
pepper, to sprinkle over top of soup bowl

Preparation

Cook potatoes and drain.
Cook carrots and drain (or use 15 oz. can of sliced carrots drained).
Set aside.
Saute onion and celery in margarine until tender and reduced.
Cook cabbage until tender and drain.
Put everything in crock pot.
Add half and half, milk and the reserved liquids from the cooked veggies.
Stir well
Cook on high stirring frequently for three hours.
Serve in bowls.
PPut a dollop of sour cream on top of bowl and sprinkle with green onions.
Sprinkle pepper into soup if you desire.