Time
prep 0:10
total 0:50
Ingredients
| 1/2 lb. | bacon | | 1 | md. onion | | 1/2 cup | celery, sliced | | 1/3 cup | green bell pepper, chopped | | 2 tbsp. | flour | | 2 cans (1 lb. each) | kidney beans | | 2 cups | water | | 1/2 cup | carrots, sliced | | 3 | beef bullion cubes | | 1 | bay leaf | | 1/8 tsp. | black pepper | | 12 oz. | Polish sausage |
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Instructions
In a Dutch oven, fry bacon until crisp. Drain on paper towels, crumble and set aside. Saute onion, green pepper and celery in bacon drippings. Stir in flour and next 6 ingredients, cook over medium heat until boiling, stirring constantly. Reduce heat, cover and simmer fdor 25-30 minutes. Add sausage, cover and continue to simmer 10 minutes. Ladle into bowls and sprinkle with bacon crumbles.
Author's Comments
a hearty chowder for a cold day
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