Sausage and white bean chowder

Like most people, I try to stretch my food budget and I love developing recipes that are low in cost and big in flavor. Soup is a great way to get high nutrition for fewer dollars; using low cost dried beans is a great way to get added protein.

My family really likes kielbasa – I’ve usually got a pound of the stuff tucked away in the fridge waiting to be part of something delicious. Kielbasa is a wonderful substitute for beef in spaghetti sauce. And it is terrific in soups and stews.

This recipe was a delicious variation on white bean soup, often made with ham.

You’ll need:
1 pound of kielbasa, sliced
½ white onion, diced
1 cup navy beans, soaked overnight, then drained and rinsed
½ cup white wine
14.5 ounce can corn, drained
2 teaspoons oil
1 teaspoon diced jalapenos

Soak the beans overnight, then drain and rinse in fresh water. Add to a 5-6 quart slow cooker. Warm the oil over medium heat in a large skillet. Add the kielbasa and cook for about 5 minutes, until lightly browned. Remove the kielbasa with a slotted spoon and add it to the slow cooker. Add the diced onions to the skillet and sauté for about 3 minutes. Pour in ½ cup white wine and stir to deglaze the pan. Pour the onions and wine into the slow cooker. Add 3-4 cups water. Cook on low for about 6 hours.

Once the beans have softened, remove about a cup of beans from the cooker and smash them with a potato masher. Return the mashed beans to the cooker; add drained corn and the diced jalapenos. (I buy jalapenos that are diced in the jar. It makes a wonderful addition to recipes that need a little bit of tang and heat.) Cook another hour on low.

To serve: Place a half cup of cooked white rice in the bottom of a soup bowl. Ladle sausage and white bean chowder over the rice. Top with a sprinkling of shredded cheddar cheese. Yield: 8-10 servings.

This recipe is smoky and spicy and has a creamy texture without adding cream, thanks to mashing the beans. A great trick!