Sausage Bean Chowder Recipes

SAUSAGE BEAN CHOWDER

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.

SAUSAGE BEAN CHOWDER

Steps:

• In a Dutch oven or soup kettle, brown sausage until no longer pink; drain. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours. Remove bay leaf. Yield: 12-14 servings (about 3 quarts).

SAUSAGE BEAN CHOWDER

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.

MY SAUSAGE CHOWDER

Steps:

• Crumble the sausage into a Dutch oven or soup pot over medium-high heat. Cook until evenly browned, stirring and breaking into smaller chunks. Drain grease. Add onion; cook and stir until onion is beginning to soften.
• Put in the potatoes, and fill with enough water to cover. Bring to a boil, and stir in the macaroni. Pour in the cans of creamed corn and whole corn with the juice from the can.
• When the pasta and potatoes are tender, remove from heat and stir in the processed cheese until melted. Season with salt and pepper to taste. If the chowder is too thick, stir in milk or water to thin before serving