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To create an exceptional Creamy White Bean & Sausage Chowder, it’s crucial to understand the roles of each ingredient in this flavorful dish. Here’s a breakdown of the key components that come together to deliver a delightful culinary experience.

Crockpot White Bean and Sausage Chowder

Warm up your chilly evenings with a delicious bowl of Creamy White Bean & Sausage Chowder. This comforting dish features savory Italian sausage, creamy white beans, and a blend of fresh vegetables, creating a hearty meal perfect for family dinners or gatherings with friends. Easy to customize, you can adjust the flavors to suit your taste. Whether you prefer a slow cooker or stovetop method, this chowder is sure to become a favorite in your home, bringing warmth and satisfaction to every bite.
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Ingredients
  

1 lb Italian sausage (mild or spicy, based on preference), casings removed

1 medium onion, diced

2 cloves garlic, minced

3 medium carrots, diced

2 celery stalks, diced

1 (15 oz) can white beans (cannellini or northern), drained and rinsed

4 cups vegetable or chicken broth

2 cups diced potatoes (Yukon Gold or red potatoes work well)

1 teaspoon dried thyme

1 teaspoon dried oregano

1 bay leaf

Salt and pepper to taste

1 cup heavy cream (or half-and-half for a lighter version)

Chopped parsley for garnish

Crusty bread for serving (optional)

Instructions
 

Brown the Sausage: In a skillet over medium heat, cook the Italian sausage until it’s browned and cooked through, breaking it apart with a wooden spoon. Transfer the cooked sausage to the crockpot.

    Sauté the Aromatics: In the same skillet, add the diced onion, carrots, and celery. Sauté for about 5 minutes, until the vegetables begin to soften. Add the minced garlic and cook for an additional minute. Transfer the mixture to the crockpot.

      Combine Ingredients: Add the white beans, diced potatoes, broth, dried thyme, dried oregano, bay leaf, and season with salt and pepper to the crockpot. Stir well to combine all ingredients.

        Cook the Chowder: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.

          Finish with Cream: About 30 minutes before serving, stir in the heavy cream and let it cook uncovered until warmed through. Adjust seasoning with more salt and pepper if necessary.

            Serve: Ladle the chowder into bowls, garnish with fresh chopped parsley, and serve alongside warm crusty bread for dipping. Enjoy!

              Prep Time, Total Time, Servings: 15 minutes | 7-8 hours | 6 servings