Mimosa's Bean and Sausage Chowder

Mimosa's Bean and Sausage Chowder

Jay Lynne Stuart

"This is a warm, stick to your ribs kind of chowder to fill you up on those cold and blustery winter days and nights. Cook a pan of your best cornbread for sopping and you've got a treat!"
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1 h 40 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

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  1. In large stock pot or dutch oven, brown and crumble sausage and transfer to paper towels to drain.
  2. In same pot, brown and crumble ground beef. Transfer to paper towels to drain.
  3. To stock pot, add extra virgin olive oil, onions and bell pepper. Stir and cook on medium, about 5 minutes until just softened.
  4. Add garlic to onion and pepper and cook another minute.
  5. Add sausage and ground beef back to pot and stir to combine.
  6. Add potatoes, carrots, bay leaves, salt and pepper, and cook another 5 minutes or so, stirring occasionally.
  7. Add remainder of ingredients, EXCEPT for the parsley. Increase heat to bring to simmer, cover loosely, reduce heat to medium low or low and simmer 45 minutes to 1 hour, stirring occasionally.
  8. After simmering, add fresh parsley, stir and serve


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