Bean and Smoked Sausage Chowder |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
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. 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:
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.
|
|