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“This is a great cooler weather chowder that comes together quickly.We like this with crusty rolls and maybe a side salad.After I brown my sausage, I drain it in a colander and then run hot water over it to remove as much grease as I can and then add it back to the pot, after I've wiped it out with paper towels. Originally from a February 1983 issue of Southern Living.”
READY IN:
1hr 40mins
YIELD:
3 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Brown sausage in a Dutch oven, stirring to crumble; drain off drippings.
  2. Stir in remaining ingredients; bring to a boil.
  3. Cover, reduce heat, and simmer 1 hour.
  4. Remove bay leaf before serving.

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