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Chowder has long held a beloved place in the realm of comfort food, offering warmth and satisfaction with each creamy spoonful. In the depths of winter, few dishes can compete with the hearty embrace of a well-made chowder, and our Cozy Crockpot White Bean and Sausage Chowder is a prime example. This dish not only warms the body but nourishes the soul, making it an ideal choice for cold evenings spent indoors.

Crockpot White Bean and Sausage Chowder

Discover warmth and comfort with this Cozy Crockpot White Bean and Sausage Chowder. Perfect for chilly evenings, this hearty dish combines creamy white beans, flavorful smoked sausage, and nutritious vegetables, creating a meal that's both delicious and wholesome. The slow cooking method enhances flavors while nurturing your soul. Ideal for busy days, this recipe is straightforward and packed with nutrition, making it a go-to comfort food for all occasions. Enjoy every cozy spoonful!
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Ingredients
  

1 lb of smoked sausage (kielbasa or andouille), sliced

2 cups dried white beans (cannellini or Navy), soaked overnight and drained

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 stalks celery, diced

4 cups low-sodium chicken broth

1 bay leaf

1 tsp dried thyme

1/2 tsp black pepper

1 cup heavy cream or full-fat coconut milk (for a dairy-free option)

1 cup kale or spinach, roughly chopped

Salt to taste

Optional: Fresh parsley or chives for garnish

Instructions
 

Prep the Ingredients: Start by soaking the dried white beans in water overnight, then drain them before using. Slice the sausage, dice the onion, carrots, and celery, and mince the garlic.

    Layer in the Crockpot: In a 6-quart crockpot, add the soaked white beans, sliced sausage, diced onion, minced garlic, diced carrots, and diced celery.

      Add the Liquid: Pour the chicken broth over the ingredients in the crockpot. Add the bay leaf, dried thyme, and black pepper.

        Cook: Cover and cook on low for 6 to 8 hours, or high for 3 to 4 hours, until the beans are tender and the vegetables are cooked through.

          Finish the Chowder: Once cooked, remove the bay leaf. Stir in the heavy cream (or coconut milk) and chopped kale or spinach. Cook for an additional 15-20 minutes on low until the greens have wilted and the chowder is heated through.

            Season: Taste and add salt as needed.

              Serve: Ladle the chowder into bowls and garnish with freshly chopped parsley or chives if desired. Serve warm with crusty bread.

                Prep Time, Total Time, Servings: 15 minutes | 7 hours | 6 servings