Sausage Bean Chowder

Name: Sausage Bean Chowder
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 3 quarts
Ingredients: 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

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Recipe by Leslie in Texas

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.

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READY IN: 1hr 40mins

YIELD: 3 quarts

UNITS: US

INGREDIENTS

Nutrition

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