Crock Pot Sausage Chowder
Nothing is quite as comforting as Crock Pot Sausage chowder full of sausage, corn, white beans, and lots of delicious flavors. With our Daily’s Black Pepper Smoked Rope Sausage (#1920), you’ll be able to make sausage chowder about 10 times- with extra sausage left over!
Can this be frozen?
Absolutely! If you would like to turn this chowder into a freezer meal, simply place all the ingredients except for the broth into a Ziploc Gallon Freezer Bag (#1979). We suggest lightly frying the sausage before freezing. Then, freeze the bag flat- it works best to initially freeze it on a cookie sheet. When you are ready to serve, simply thaw overnight before cooking, then add the thawed ingredients in the bag into a large pot with the broth. Bring to a boil, then allow to simmer for about an hour.
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Nothing is quite as comforting as Crock Pot Sausage chowder full of sausage, corn, white beans, and lots of delicious flavors.
Crock Pot Sausage Chowder
Ingredients:
- 14 oz. Smoked Sausage Rope, sliced (#1920)
- 1 cup Diced Onion (#5772)
- 1 cup diced bell pepper
- 15 oz. can diced tomatoes, undrained
- 4 oz. can green chilies, chopped and undrained
- 15.25 oz. can corn, undrained
- 4 cups chicken broth (#1038)
- 8 oz. jar enchilada sauce
- 1 tsp. each of AP Dried Oregano (#1445), AP Mild Chili Powder (#1014), Regal Fine Sea Salt (#1146), and AP Black Pepper (#1029)
Instructions:
- Lightly brown sausage slices in a skillet and drain.
- Then, add the to remaining ingredients in a 6-Quart slow cooker lined with a Pan-Saver Liner (#1089) and gently stir. Cover and cook on low for 6-8 hours or on high for 3-4 hours
Comments
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Melanie Ellis
January 22, 2020
you need to make this recipes printable