Sausage Chowder
This hearty soup remains my family's all time favorite. With crusty bread and a green salad, it's just what we like for dinner this time of the eyar. I promise you'll love it too.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
main dish
soup
recipe book
thanksgiving
thanksgiving
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 3 cups chicken broth
- 1 cup heavy cream
- 2 cups mushrooms sliced
- salt ~~amp pepper to taste
- 1 cup carrots thinly sliced
- 1 onion medium, chopped
- 1 pound fresh pork sausage casings removed
- garlic minced, to taste
- 1 bag liz culp fresh vegetable dip with dill
- 2 cups potatoes cubed
- 1/4 pound pepperoni sliced
- 2 cups italian beans frozen
- Carbohydrate 11.4224125 g
- Cholesterol 90.6020633 mg
- Fat 33.215644470125 g
- Fiber 1.88037501573563 g
- Protein 17.881498579125 g
- Saturated Fat 12.61155435815 g
- Serving Size 1 1 Serving (274g)
- Sodium 1193.04093415 mg
- Sugar 9.54203748426437 g
- Trans Fat 4.235092722425 g
- Calories 416 calories
Fry sausage in large soup pot until lightly browned. Add onion and saute until transparent, then add garlic and cook for another minute. Drain grease if necessary. Stir in broth, dip, carrots, potatoes and mushrooms. Cover and simmer until vegetables are almost cooked, about 20 minutes. Add beans and pepperoni and cook for at least another 10 minutes. Stir in cream. Serve hot.
