A quick and easy, small batch chowder, made with the trinity, smoked sausage, beef stock, stewed tomatoes, potatoes and white beans.
Smoked Sausage and White Bean Chowder
I sure love a good soup and even better when it's one of those quick and easy versions, but one that still tastes great!
Soup is pretty easy to make, no doubt about that, and you don't really even need a recipe. In fact, some of the best soups come out of refrigerator or freezer leftovers thrown together! Trouble is though, trying to recreate the same flavor the next time. While they are all usually still good, it's hit and miss on capturing the same taste you got before. That's where soup recipes come in handy.
Here's how to make my small batch Smoked Sausage and White Bean Chowder. This recipe will make about 4 servings, but certainly double up on it if you like!
In 4 quart or larger stock pot, sauté bacon until tender. Add sausage and cook for 3 minutes. Add onion, bell pepper and celery to drippings and cook another 3 minutes. Add stock, tomatoes and potatoes; bring to a boil, reduce heat and simmer for 15 minutes. Add beans, chili powder, salt and pepper, simmer for 5 minutes longer, or until potatoes are cooked through. Taste and adjust seasonings. That's it y'all!
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Recipe: Smoked Sausage and White Bean Chowder
©From the Kitchen of Deep South Dish
Prep time: 10 min Cook time: 1 hour 30 min Yield: About 4 servings
IngredientsInstructions
- 4 slices bacon, sliced
- 1/2 pound andouille, kielbasa or other smoked sausage, sliced 1/4 inch
- 1 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1 stalk celery, chopped
- 3 cups beef stock/broth (Kitchen Basics recommended)
- 1 (16 ounce) can stewed or diced tomatoes, undrained and coarsely chopped
- 2 medium potatoes, peeled and diced
- 1 (15 ounce) can Great Northern beans, drained and rinsed
- 1/2 teaspoon chili powder
- 1/4 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly cracked black pepper
In 4 quart stock pot, sauté bacon until tender. Add sausage and cook for 3 minutes. Add onion, bell pepper and celery to drippings and cook another 3 minutes. Add stock, tomatoes and potatoes; bring to a boil, reduce heat and simmer for 15 minutes. Add beans, chili powder, salt and pepper, simmer for 5 minutes longer, or until potatoes are cooked through. Taste and adjust seasonings.
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Thank you for supporting my work! Please note that Images and Full Post Content including photographs and recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.
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