Skiers’ Chowder

Serves 8.


  • 1 16-ounce roll of hot pork sausage
  • 2 16-ounce cans kidney beans, drained
  • 1 28-ounce can diced tomatoes, with juice
  • 1 large onion, chopped
  • 1 quart water
  • 1 bay leaf
  • 1½ teaspoons seasoning salt
  • ½ teaspoon garlic salt
  • ½ teaspoon thyme
  • ¼ teaspoon black pepper
  • 1 cup potatoes, diced
  • 1 green pepper, chopped


Brown sausage; drain throughly. In a 4-quart pot, over medium-high heat, combine beans, tomatoes, water, onion, bay leaf, salts, thyme, and pepper. Add sausage. Cover, and simmer for 1 hour, stirring occasionally. Add potatoes and green pepper. Cook covered for 30 more minutes. Remove bay leaf.

This recipe first appeared in the February 2007 issue of Our State magazine. It was provided by Diane W. Young from Fayetteville.

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