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Chowder is more than just a meal; it’s a comforting embrace in a bowl. This beloved dish, with its creamy base and hearty ingredients, has been warming hearts and filling bellies for generations. Originating from coastal New England, chowder is traditionally known for its rich flavors and satisfying textures, often featuring seafood or vegetables. However, the versatility of chowder allows for endless variations, catering to diverse tastes and dietary preferences. Today, we are excited to introduce you to a delightful twist on this classic: Creamy White Bean & Sausage Bliss Chowder.

Crockpot White Bean and Sausage Chowder

Indulge in the comforting warmth of Creamy White Bean & Sausage Bliss Chowder, a delightful twist on a classic dish. This recipe features creamy white beans, savory Italian sausage, and fresh vegetables, creating a hearty, flavorful bowl perfect for any occasion. Whether enjoyed on a chilly evening or at a gathering, this chowder's rich taste and inviting aroma are sure to impress everyone. Discover how to make this nourishing dish a staple in your culinary repertoire.
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Ingredients
  

1 lb Italian sausage (either sweet or spicy, casings removed)

1 onion, diced

3 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

4 cups low-sodium chicken broth

3 cups canned white beans (cannellini or great northern), drained and rinsed

1 cup corn (frozen or fresh)

2 medium Yukon Gold or russet potatoes, diced

1 tsp dried thyme

1 tsp dried rosemary

1 bay leaf

Salt and pepper, to taste

1 cup heavy cream or half-and-half

1 cup fresh spinach or kale, chopped (optional)

Fresh parsley or chives, finely chopped, for garnish

Instructions
 

Brown the Sausage: In a large skillet over medium heat, add the Italian sausage. Cook, breaking it apart with a spatula, until it is browned and crumbled, approximately 5-7 minutes. Once cooked, transfer the sausage to your crockpot.

    Sauté the Vegetables: In the same skillet, if necessary, add a splash of olive oil. Sauté the diced onion, carrots, and celery until they are softened, about 5 minutes. Stir in the minced garlic and continue cooking for an additional 1-2 minutes, or until fragrant.

      Combine All Ingredients: Transfer the sautéed vegetables into the crockpot with the sausage. Add the chicken broth, rinsed white beans, corn, diced potatoes, dried thyme, dried rosemary, bay leaf, and a pinch of salt and pepper. Stir everything together until well combined.

        Set to Cook: Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, until the vegetables and beans are tender and flavors have melded beautifully.

          Incorporate Cream and Greens: About 30 minutes before serving, carefully remove the bay leaf from the chowder. Stir in the heavy cream (or half-and-half) along with the chopped spinach or kale if you choose to include it. Allow the chowder to heat through for the remaining cooking time.

            Taste and Adjust Seasoning: Before serving, taste your chowder and adjust the seasoning with additional salt and pepper as needed to suit your preferences.

              Serve and Garnish: Ladle the creamy chowder into warm bowls and garnish each serving with a sprinkle of freshly chopped parsley or chives. Enjoy the chowder hot, paired with crusty bread on the side for perfect dipping!

                Prep Time: 15 mins | Total Time: 6-8 hrs | Servings: 6