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US Regional   -   Great Northern Bean And Corn Chowder (Vermont)   adapted from Soup and Bread by Crescent Dragonwagon

Description
Ingredients
  • 2 Cups Great Northern Beans -- Cooked
  • 2 Quarts Chicken Stock
  • 1 Teaspoon Basil
  • 1 Teaspoon Oregano
  • 1 Teaspoon Rosemary
  • 1 Teaspoon Thyme
  • 1 Teaspoon Savory
  • 1 Medium Bay Leaf
  • 1 Can Tomatoes -- Chopped
  • 1 Large Onion -- Chopped
  • 3 Tablespoons Olive Oil
  • 1 Pinch Cayenne
  • 1/2 Pound Sausage -- Chopped
  • 8 Ounces Mushroom -- Sliced
  • 2 Cups Corn
  • Salt And Pepper -- To Taste
Directions Combine stock with all seasonings. Bring to a boil, add tomatoes, onion, olive oil and cayenne. Simmer for 20 minutes. Add sausage, mushrooms and beans. Simmer for 10 minutes. Add corn, salt and pepper. Simmer for 5 minutes and serve.
Serves 4
Time to Make 0:00



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