Bean and Smoked Sausage Chowder

Submitted by Chef #408832

"A simple and easy to make hearty soup recipe I tossed together one rainy day with just a few things I happened to have on hand. It rivals many soups made from scratch in both flavor and satisfaction...yet, even a young child can combine these ingredients and follow the simple directions and perhaps amaze their Mom or Dad at mealtime. Ready in just 20 to 25 minutes...easy clean-up too! ...just one pot! Hearty enough to be a main dish too."

 

• Ready In: 25mins
• Ingredients: 9
• Yields: 5 quarts
• Serves: 8-10

ingredients

• 453.59 g Polish sausage or 453.59 g your favorite mild uncooked sausage
• 473.18 ml cooked elbow macaroni
• 793.78 g can bean with bacon condensed soup
• 453.59 g can navy beans or 453.59 g can great northern beans
• 425.24 g can whole new potatoes
• 425.24 g can whole sweet whole kernel corn or 425.24 g frozen corn
• 425.24 425.24 g can beef broth or 2 bullion cubes and 16 oz. water
• enough additional water or stock, to reach the desired chowder like consistency
• salt and pepper

directions

1. Boil one cup of raw elbow macaroni in 4 cups of water until tender, about 8 minutes -- drain and set aside. Prepare all other items for soup pot. Coarse chop and then saute sausage in bottom of pot until cooked through. Add a bit of oil if needed -- Open all cans reserving all liquids to add to soup. Dice potatoes and combine all ingredients except macaroni into pot and bring to a simmer. Cook until heated through -- about 15 minutes. Add pre-cooked elbow macaroni. Add more water if needed. Salt and Pepper to taste.
2. Serves 10 or more as a soup course or 8 as a main dish when you add a crusty artisan bread to compliment. Freezes well in individual covered soup ramikens.