Its Cold Outside Bean And Sausage Chowder Recipes

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SAUSAGE BEAN CHOWDER



Sausage Bean Chowder image

This is a great cooler weather chowder that comes together quickly.We like this with crusty rolls and maybe a side salad.After I brown my sausage, I drain it in a colander and then run hot water over it to remove as much grease as I can and then add it back to the pot, after I've wiped it out with paper towels. Originally from a February 1983 issue of Southern Living.

Provided by Leslie in Texas

Categories     Chowders

Time 1h40m

Yield 3 quarts

Number Of Ingredients 12

2 lbs bulk sausage (can use half mild and half spicy or all spicy if you're brave!)
4 cups water
2 (16 ounce) cans dark red kidney beans
2 (16 ounce) cans diced tomatoes, undrained
2 medium onions, peeled and chopped
2 medium potatoes, peeled and cubed
1/2 cup green pepper, chopped
1 large bay leaf
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon fresh ground pepper

Steps:

  • Brown sausage in a Dutch oven, stirring to crumble; drain off drippings.
  • Stir in remaining ingredients; bring to a boil.
  • Cover, reduce heat, and simmer 1 hour.
  • Remove bay leaf before serving.

Nutrition Facts : Calories 1308.9, Fat 58.4, SaturatedFat 15.4, Cholesterol 220.9, Sodium 2602.5, Carbohydrate 121.9, Fiber 31.4, Sugar 17.1, Protein 77.7

SAUSAGE CORN CHOWDER



Sausage Corn Chowder image

Make and share this Sausage Corn Chowder recipe from Food.com.

Provided by scarley

Categories     Chowders

Time 55m

Yield 6 serving(s)

Number Of Ingredients 7

1 1/2 lbs ground sausage
1 medium onion (chopped coarsely)
6 medium potatoes (peeled, chopped, cooked)
1 bay leaf
2 (8 ounce) cans cream-style corn
5 cups whole milk
6 English muffins, toasted

Steps:

  • In a large pot, cook sausage until lightly browned. Add remaining ingredients and simmer on low heat until potatoes are tender and chowder is hot. Do not boil. Serve with toasted English muffin.

Nutrition Facts : Calories 1169.2, Fat 68.5, SaturatedFat 24.3, Cholesterol 184.1, Sodium 1999.5, Carbohydrate 87.2, Fiber 7.8, Sugar 17.6, Protein 51.7

SAUSAGE BEAN CHOWDER



Sausage Bean Chowder image

Make and share this Sausage Bean Chowder recipe from Food.com.

Provided by ebechan

Categories     Chowders

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 lb pork sausage
1 (16 ounce) can kidney beans
1 1/2 cups canned tomatoes
2 cups water
1 medium onion, chopped
1 bay leaf
3/4 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon thyme
1/8 teaspoon pepper
1/2 cup potato, diced
1/4 cup green pepper, chopped

Steps:

  • Cook sausage in skillet and brown.
  • Pour off fat.
  • In a large kettle, combine beans, tomatoes, water, onion, bay leaf, salt, garlic salt, thyme and pepper.
  • Add sausage.
  • Simmer, covered for 1 hour.
  • Add potatoes and green peppers.
  • Cook covered for 15 minutes or until potatoes are tender.
  • Remove bay leaf and serve.

Nutrition Facts : Calories 308.9, Fat 15.9, SaturatedFat 5.1, Cholesterol 40.9, Sodium 1252.5, Carbohydrate 26.5, Fiber 6.7, Sugar 6, Protein 15.9

FRESH CORN AND SAUSAGE CHOWDER



Fresh Corn and Sausage Chowder image

Though this can easily be made with frozen corn for a delicious meal on a cold night, I think the fresh-off-the-cob-corn tastes so much better! I've made this two summers in a row now. A fairly simple yet hearty recipe, it goes well with homemade biscuits!

Provided by AustinsAm

Categories     Chowders

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

1/2 lb sausage links or 1/2 lb bulk sausage
2 tablespoons butter or 2 tablespoons margarine
1 medium onion, finely chopped
2 tablespoons flour
2 cups chicken broth
2 medium potatoes, peeled and cut into cubes
3 ears fresh corn, husked and cleaned
1 pinch salt
1 pinch pepper
4 cups heavy cream or 4 cups half-and-half

Steps:

  • In large skillet, brown sausage. Cool and cut in 1/2 inch slices.
  • In large saucepan, melt butter and add onions, cooking for 5 minutes.
  • Stir in flour and cook until bubbly.
  • Add chicken broth, sausage, and potatoes.
  • Cover and cook until potatoes are tender, about 25 minutes.
  • Add corn and cook just until tender, about 5 minutes.
  • Season with salt and pepper.
  • Add cream and cook until heated through.

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