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Method Prep:10min › Cook:1hr › Ready in:1hr10min
Pierce chorizo with a fork several times. If the chorizo is too long to fit the width of the saucepan that you are using then cut it to a size that will fit.
Put the sauerkraut, mushrooms, chorizo, red onion, garlic, bay leaves, caraway seeds, sugar, paprika and peppercorns in a large saucepan, put enough water in to nearly cover the contents, place the lid on the pan and then put on a low heat for an hour stirring occasionally.
After an hour, remove the chorizo and slice into roughly 5mm thick slices then put back in the saucepan.
Add soured cream and flour then bring back to the boil making sure to stir it well. When it starts boiling again remove from the heat, add salt to your taste and serve.
600g of sauerkraut before it is drained is usually in a jar labelled as 900g.
If you can't find any fresh assorted small mushrooms, they can usually be found preserved in jars.
I prefer to use whole black peppercorns but you could also grind them if you wish.
Use rock salt or sea salt not table salt, in my opinion table salt should never be used for cooking.
Some sauerkraut is more sour than others, if you find that when you taste the finished chowder it is too sour for your liking you can add some full fat milk and a little bit of sugar to adjust it to your taste.