This chowder is quite satisfying. Potatoes, carrots, celery, white beans, and sausage. Yum! If it's still cold in your part of the country, you should definitely make this.
It's fairly easy, and it doesn't have to sit on the stove-top and simmer for a long time. I would think this could be an easy weeknight meal for a family of 6. It filled up my big 5 1/2 quart Le Creuset pot.
Smoked Sausage Chowder
- 2 Tbsp salted butter
- 1 Tbsp olive oil
- 13.5 oz smoked sausage, sliced thin on the diagonal
- 1 onion, diced
- 3 stalks celery, with leaves, diced
- 1 cup carrots, diced
- salt & pepper
- 1 1/2 tsp celery salt
- 3 Tbsp flour
- 3 chicken bouillon cubes
- 2 1/2 cups water
- 14.5 oz great northern beans, rinsed and drained
- 28 oz canned diced potatoes, drained
- 2 cups of whole milk
Heat up a large soup pot on medium. Toss in the butter and oil. Add the sliced smoked sausage and let that lightly brown and warm up. Add the diced onion, celery and carrots. Season with salt, pepper, celery salt and bouillon cubes and let that all cook until softened, about 6 minutes. Sprinkle in the flour and mix it around. Set your timer for 4 minutes to cook the flour thoroughly. Stir a few times while it's cooking.
When the timer goes off, add the water. Scrape the bottom of the pan with the wooden spoon. Bring it to a boil. Add in the beans and potatoes. If you want you can do two cans of beans and 14.5 oz (one can) of potatoes for less starch in your meal. Let that heat through for a few minutes. Add the milk last. While the chowder is returning to a high simmer, lay out some bread and butter to serve. Toast would work well with this!
Source: The Better Baker
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