Autumn Chowder

Shopping List

• 4 cups sweet potatoes, peeled and diced
• 2 Tbsp bacon grease or vegetable oil
• 1 cup celery, diced
• 1 cup yellow onion, diced
• 8 oz. andouille sausage, cut into half wheels
• 2 cups yellow corn kernels
• 2 cups cooked white beans (Great Northern or navy)
• 2 tsp each: ground black pepper, dried oregano
• 1 tsp each: salt, dried thyme
• ½ tsp red pepper flakes
• 1 cup all purpose flour
• 4 cups water
• 8 cups whole milk

Instructions

• Cover diced sweet potatoes with salted water in stock pot.
• Bring to a lowCover diced sweet potatoes with salted water in stock pot.
• Bring to a lowboil, simmer for ten minutes then drain.
• In the stock pot over medium highheat, melt the grease.
• Add the sausage and begin to brown, stirringoccasionally.
• Add the celery and onions, cooking until vegetables aresoftened, about three minutes.
• Remove from heat and add the corn,drained sweet potatoes, white beans, all spices and the flour, stirring tocoat all ingredients.
• Replace back on the heat and add the water, stirringuntil beginning to boil.
• Reduce the heat to medium low before adding themilk.
• Stir and warm the chowder, not allowing it to boil again.
• Simmer forat least twenty minutes before serving with crackers or crusty bread.