Bean and Smoked Sausage Chowder
Ready In: 25 mins
Serves: 8-10
Yields: 5 quarts
Ingredients
- 1 lb Polish sausage or 1 lb your favorite mild uncooked sausage
- 2 cups cooked elbow macaroni
- 1 (28 ounce) can bean with bacon condensed soup
- 1 (16 ounce) can navy beans or 1 (16 ounce) can great northern beans
- 1 (15 ounce) can whole new potatoes
- 1 (15 ounce) can whole sweet whole kernel corn or 15 ounces frozen corn
- 1 (15 ounce) can chicken or 1 (15 ounce) 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
- 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.
- 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.
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