It feels like 100° outside today but I’m making chowder anyway!
I know I said before that I make soup no matter how hot it is here in Texas. I decided a long time ago that I couldn’t wait for snow on the patio to make a big pot of soup. Well, we had a cold front come through today, it’s 70° 🙂
This recipe is one that my twin sister put in our “Two Peas In A Pod” cookbook we did about 7 years ago. It has been one of her favorites. She lives in Missouri so she does get those nice snowy/icy nights when you want nothing more than a pot of soup, the TV and a glass of wine to go along with it.
I snuck a handful of small shell macaroni in the pot along with the potatoes. This is a delicious and hearty soup that I think you will enjoy.
All the ingredients you need and a few spices. You can use either Italian sausage or breakfast sausage in this recipe.
I know I have said it before but this is my favorite kitchen gadget. I put a quartered onion in and 5-6 pulls later I had the perfect size pieces of onion. Now look at the celery and green pepper below, they only took about 3-4 pulls.
Believe me, I get no kick backs for plugging this chopper. And there are not many gadgets that I think I can’t live without.
Sausage and Bean Chowder
1 lb. hot Italian sausage or breakfast sausage
2 – 16 oz. cans kidney beans, undrained
1 – 28 oz. can diced tomatoes
1 onion, diced
2 large potato, diced small
handful of shell macaroni, optional
1/2 c. diced celery
1 green pepper, diced
1 qt. water
1 bay leaf
1 1/2 tsp. seasoned salt
1/2 tsp. dried thyme
1/2 tsp. garlic salt
1/2 tsp. black pepper
1/2-1 tsp. crushed red pepper
Take the casings off the Italian sausages and brown in a skillet. Chop the sausage up with a spoon as it starts to brown. When it has started cooking, add in the diced onion and continue sauteeing about 5-7 minutes longer. Then add in the celery and green pepper. Saute another 5-7 minutes.
Add in the tomatoes, kidney beans, water, bay leaf and all the seasonings. Cover and simmer 1 hour. Now add the diced potatoes, and macaroni (optional), cover and simmer 20 minutes longer.
Serve with cornbread or your favorite bread.