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Shirley’s Sausage Chowder
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Description
Straight from my mother’s kitchen, this is the best chowder for a cold day and even better on the second day!
Ingredients
- 6 whole Potatoes
- 2 pounds Sausage (Jimmy Dean, 1 Lb. Regular And 1 Lb. Sage Work Best)
- 14-½ ounces, weight Canned Diced Tomatoes
- 30 ounces, weight Canned Red Kidney Beans
- ¾ cups Onion
- 2 cloves Garlic
- 3 leaves Bay Leaves
- 1 teaspoon Garlic Salt
- 1 teaspoon Black Pepper
Preparation
Chop 6 whole potatoes. Place in a Dutch oven, cover with water, bring to a boil and reduce to medium heat.
Brown and drain the sausage. Add sausage to cooking potatoes. Drain kidney beans, then add tomatoes and beans to the pot. Chop onion, mince garlic cloves and add to the pot along with the remaining spices. Allow to cook for 2 hours, stiring occasionally. Remove bay leaves before serving.
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