Bean and Sausage Chowder Recipe

Name: Bean and Sausage Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb. bacon; 1 md. onion; 1/2 cup celery, sliced; 1/3 cup green bell pepper, chopped; 2 tbsp. flour; 2 cans (1 lb. each) kidney beans; 2 cups water; 1/2 cup carrots, sliced; 3 beef bullion cubes; 1 bay leaf; 1/8 tsp. black pepper; 12 oz. Polish sausage

Servings: persons

1/2 lb. bacon
1 md. onion
1/2 cup celery, sliced
1/3 cup green bell pepper, chopped
2 tbsp. flour
2 cans (1 lb. each) kidney beans
2 cups water
1/2 cup carrots, sliced
3 beef bullion cubes
1 bay leaf
1/8 tsp. black pepper
12 oz. Polish sausage

1
In a Dutch oven, fry bacon until crisp.
2
Drain on paper towels, crumble and set aside.
3
Saute onion, green pepper and celery in bacon drippings.
4
Stir in flour and next 6 ingredients, cook over medium heat until boiling, stirring constantly.
5
Reduce heat, cover and simmer fdor 25-30 minutes.
6
Add sausage, cover and continue to simmer 10 minutes.
7
Ladle into bowls and sprinkle with bacon crumbles.

809

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 lb. bacon, 1 md. onion, 1/2 cup celery, sliced, 1/3 cup green bell pepper, chopped, and more.

Yes, Bean and Sausage Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bean and Sausage Chowder

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