It's Cold Outside Bean and Sausage Chowder

Warm up on chilly days with "It's Cold Outside Bean and Sausage Chowder," a hearty and comforting one-pot recipe that’s perfect for cozy evenings at home. This creamy chowder combines smoky sausage, tender cannellini beans, russet potatoes, and aromatic veggies like onion, carrot, and celery, all simmered together in a flavorful chicken broth spiced with smoked paprika and thyme. A splash of heavy cream adds richness, while fresh parsley brightens up every spoonful. Ready in just 50 minutes, this satisfying soup is ideal for quick weeknight dinners or weekend meal prep. Serve it steaming hot with a slice of crusty bread for the ultimate winter warmer. Keywords: bean and sausage chowder, creamy soup recipe, hearty winter soup, smoked sausage soup.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 12 ounces smoked sausage
• 1 large yellow onion
• 2 medium carrot
• 2 medium celery stalk
• 3 cloves garlic
• 4 cups chicken broth
• 2 cans cannellini beans
• 1 large russet potato
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 piece bay leaf
• 1 cup heavy cream
• 2 tablespoons parsley
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Slice the smoked sausage into thin rounds and add to the pot. Cook for 5-7 minutes, stirring occasionally, until browned. Remove the sausage with a slotted spoon and set aside.

Step 3

Dice the onion, carrots, and celery. Mince the garlic. Add these vegetables to the pot and cook for 5-6 minutes, stirring, until softened and fragrant.

Step 4

Peel and dice the potato into bite-sized pieces. Rinse and drain the cannellini beans.

Step 5

Pour the chicken broth into the pot and scrape up any browned bits from the bottom. Stir in the smoked paprika, dried thyme, and bay leaf.

Step 6

Add the diced potatoes and cannellini beans to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Let cook for 15 minutes, or until the potatoes are tender.

Step 7

Return the browned sausage to the pot and stir in the heavy cream. Cook for 5 more minutes to warm through.

Step 8

Finely chop the parsley and stir it into the soup. Season with salt and black pepper to taste.

Step 9

Remove the bay leaf before serving. Ladle the chowder into bowls and serve warm with crusty bread, if desired.

Nutrition Facts

Serving size	(3048.6g)

Amount per serving	% Daily Value*
Calories	3193.0

Total Fat 197.9g	0%
Saturated Fat 83.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 478.1mg	0%
Sodium 10744.3mg	0%
Total Carbohydrate 218.2g	0%
Dietary Fiber 41.2g	0%
Total Sugars 19.8g
Protein 116.3g	0%

Vitamin D 0IU	0%
Calcium 593.2mg	0%
Iron 26.5mg	0%
Potassium 6279.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.1%

Protein: 14.9%

Carbs: 28.0%