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As the temperatures drop and the leaves begin to change, there's nothing quite as comforting as a warm bowl of chowder. The Cozy Crockpot White Bean and Sausage Chowder is the perfect dish to embrace the chilly weather. This hearty meal not only warms you from the inside out but also fills your home with an inviting aroma that beckons family and friends to gather around the table.

Crockpot White Bean and Sausage Chowder

Warm up this fall with a hearty bowl of Cozy Crockpot White Bean and Sausage Chowder. This easy recipe combines smoked sausage, creamy white beans, and a medley of fresh vegetables, creating a comforting dish perfect for chilly evenings. Simply set your crockpot and let the flavors meld while you go about your day. Packed with nutrients and rich flavors, this chowder is ideal for gatherings or cozy nights at home. Enjoy a delicious meal that brings everyone together!
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Ingredients
  

1 lb smoked sausage (kielbasa or andouille), sliced into rounds

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

1 medium onion, diced finely

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 freshly ground black pepper

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

1 cup kale or spinach, roughly chopped

Salt to taste

Optional: Fresh parsley or chives for garnish

Instructions
 

Prep the Ingredients: Begin by soaking the dried white beans in enough water to cover them completely overnight. The following day, drain the beans. Meanwhile, slice the sausage into rounds, dice the onion, carrots, and celery into small pieces, and mince the garlic finely.

    Layer in the Crockpot: In a 6-quart crockpot, carefully layer in the soaked white beans, followed by the sliced sausage, diced onion, minced garlic, diced carrots, and diced celery. Ensure the ingredients are evenly distributed.

      Add the Liquid: Pour the low-sodium chicken broth over the layered ingredients in the crockpot. Add the bay leaf, dried thyme, and freshly ground black pepper, ensuring all ingredients are covered by the broth.

        Cook: Cover the crockpot and set it to cook on the low setting for 6 to 8 hours, or on high for 3 to 4 hours. The chowder is ready when the beans are tender and the vegetables are cooked through.

          Finish the Chowder: Once cooking is complete, carefully remove the bay leaf from the mixture. Stir in the heavy cream or coconut milk until well combined, then add the chopped kale or spinach. Cook for an additional 15-20 minutes on low heat until the greens have wilted and everything is heated through.

            Season: Taste the chowder and add salt as needed to enhance the flavors.

              Serve: Ladle the chowder into bowls, and if desired, garnish with freshly chopped parsley or chives for a pop of color. Serve it warm alongside crusty bread for a heartwarming meal.

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