Bean & Sausage Chowder

Great cold weather chowder!

1/2 lb. bacon
1 medium onion, chopped
1/2 cup celery, chopped
1/2 cup green peppers, chopped
2 Tbs. flour
2 (16 oz.) cans kidney beans
2 cups water
1/2 cup carrots, sliced
3 beef bouillon cubes
1 bay leaf
1/8 tsp. black pepper
12 oz. Polish sausage, thinly sliced

In a large heavy skillet fry bacon until crisp, reserve 2 Tbs. drippings. Drain on paper towel and crumble and set aside. Transfer drippings to a large dutch oven over medium heat and add onions, pepper and celery, cooking until vegetables are tender. Remove from heat.

Stir in flour and next six ingredients and cook over medium-high heat until mixture comes to a boil, stirring constantly. Reduce heat, cover and simmer for 25 to 30 minutes.

Add sausage, cover and simmer for an additional 10 minutes. Sprinkle with bacon when done.

YUMMY! :smiley: