Bean and Smoked Sausage Chowder

• 1 lb Polish sausage or 1 lb your favorite mild uncooked sausage
• 2 cups cooked elbow macaroni
• 1 (28 ounce) canbean with bacon condensed soup
• 1 (16 ounce) can navy beans or 1 (16 ounce) can great northern beans
• 1 (15 ounce) canwhole new potatoes
• 1 (15 ounce) canwhole sweet whole kernel corn or 15 ounces frozen corn
• 1 (15 ounce) can chicken or 1 (15 ounce) can beef broth or 2 bullion cubes and 16 oz. water
• enough additional water or stock, to reach the desired chowder like consistency
• salt and pepper

1. Boil one cup of raw elbow macaroni in 4 cups of water until tender, about 8 minutes -- drain and set aside.
2. Prepare all other items for soup pot.
3. Coarse chop and then saute sausage in bottom of pot until cooked through.
4. Add a bit of oil if needed -- Open all cans reserving all liquids to add to soup.
5. Dice potatoes and combine all ingredients except macaroni into pot and bring to a simmer.
6. Cook until heated through -- about 15 minutes.
7. Add pre-cooked elbow macaroni.
8. Add more water if needed.
9. Salt and Pepper to taste.
10. Serves 10 or more as a soup course or 8 as a main dish when you add a crusty artisan bread to compliment.
11. Freezes well in individual covered soup ramikens.

sausage, macaroni, canbean with bacon, navy beans, canwhole new potatoes, canwhole sweet whole kernel corn, chicken, enough additional, salt

Taken from www.food.com/recipe/bean-and-smoked-sausage-chowder-400787 (may not work)