Go Back
When the chill of autumn descends or winter settles in, there's nothing quite as comforting as a warm bowl of chowder. The Creamy Crockpot White Bean and Sausage Chowder is a perfect example of a dish that not only warms the body but also nourishes the soul. This hearty chowder blends the richness of Italian sausage with the creamy texture of white beans, creating a satisfying meal that is both filling and flavorful.

Crockpot White Bean and Sausage Chowder

Warm up your chilly evenings with this Creamy Crockpot White Bean and Sausage Chowder, a comforting and delicious dish perfect for autumn and winter. This easy recipe combines savory Italian sausage, creamy white beans, and fresh vegetables to create a hearty meal in just a few hours. With minimal prep and slow cooking magic, you’ll enjoy deep, rich flavors and the goodness of nutritious ingredients. Ideal for busy nights, this chowder is sure to become a family favorite.
Print Recipe Pin Recipe

Ingredients
  

1 pound Italian sausage (mild or spicy, according to preference)

3 cups low-sodium chicken broth

2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed

1 medium onion, diced

3 cloves garlic, minced

2 cups diced potatoes (Yukon gold or red work well)

2 cups celery, chopped

2 cups carrots, chopped

1 cup corn (fresh, frozen, or canned)

1 teaspoon dried thyme

1 teaspoon dried oregano

½ teaspoon smoked paprika

Salt and pepper, to taste

1 cup heavy cream or half-and-half

Fresh parsley, chopped (for garnish)

Instructions
 

Brown the Sausage: In a skillet over medium heat, cook the Italian sausage until browned and crumbled. Drain excess fat and transfer to the crockpot.

    Chop the Veggies: Prepare the onion, garlic, potatoes, celery, carrots, and corn while the sausage is cooking.

      Add Ingredients to Crockpot: In the crockpot, add the browned sausage, diced onion, minced garlic, diced potatoes, chopped celery, chopped carrots, corn, drained white beans, chicken broth, thyme, oregano, smoked paprika, salt, and pepper. Stir everything together to combine.

        Cook: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.

          Finish the Chowder: About 30 minutes before serving, stir in the heavy cream or half-and-half. Taste and adjust seasonings, adding more salt and pepper as needed.

            Serve: Ladle the chowder into bowls and garnish with fresh chopped parsley for a pop of color and freshness.

              Prep Time: 15 minutes | Total Time: 7-8 hours (including cooking) | Servings: 6-8 servings