Let's Be Yummy A Gluten Free way to enjoy life's pleasant delights
It’s cold and I feel like something warm, tasty and comforting. This dish is a stew/chowder blend.
It is hearty, slightly spicy, very filling and downright good!
Eat this with some gluten free crusty bread on a cold night and you are set.
The leftovers are even better because of the blending of flavors.
Sausage Chowder
Author: lets be yummy
Ingredients
- ½ pound bulk sausage **
- 2 cans of kidney beans partially drained
- 1 jar Prego (24 ounces) Roasted Garlic & Herb Italian sauce
- 2 cups of water
- 1 small onion chopped
- 1 bay leaf
- ¼ teaspoon salt
- ¼ teaspoon thyme
- ¼ teaspoon pepper
- ¼ cup chopped green pepper
- ½ cup unpeeled diced potatoes
Instructions
- Cook sausage in skillet until brown. Pour off fat. In large kettle, combine beans, Prego, water, onion, bay leaf, salt, thyme and pepper, as well as sausage. Simmer one hour covered. Add potatoes and green pepper. Cook until tender. Before serving remove and discard bay leaf.
- ** I used Butterball 14 ounce Hardwood Smoked Turkey Sausage sliced and quartered. I warmed in pot with ¼ cup water and then drained.
Great for snow days
Made this during our last snow; it is so good. I’ll be making this again, but I won’t wait for it to snow first.