Bean And Corn Chowder

• 2 C Dried Great Northern beans
• 2 qts Vegetable or chicken stock
• 1 t Basil
• 1 t Oregano
• 1 t Rosemary
• 1 t Thyme
• 1 t Summer Savory
• 1 Bay leaf
• 1 Can (16 oz) crushed tomatoes
• 1 Large onion, chopped
• 4 T Olive oil
• pinch Cayenne pepper
• 1/2 lb Summer sausage (optional)
• 8 White mushrooms, sliced
• 2 C (16 oz) corn, fresh or frozen
• Salt and pepper

1. 1. Oil heavy pot and soak beans overnight in stock
2. 2. Add enough remaining stock to cover beans by 1 inch.j Bring to a boil, then turn down to low.
3. 3. Add herbs and bay leaf. Simmer, covered until beans are tender, 1 1/2 to 2 hrs.
4. 4. add tomatoes, onion, olive oil and cayenne. Continue to simmer 20 min.
5. 5. Stir in sausage (if using) and mushrooms and continue to simmer 10 min.
6. 6. Just before serving, add corn, salt and pepper.

dried great northern beans, chicken, basil, oregano, rosemary, thyme, bay leaf, tomatoes, onion, olive oil, cayenne pepper, sausage, white mushrooms, corn, salt

Taken from www.epicurious.com/recipes/member/views/bean-and-corn-chowder-50101948 (may not work)