Sausage Chowder (Serves 4-6)

Hot bowls of this hearty chowder are certain to take the chill out of any cold winter day. Add hot corn bread, fresh fruit and icy cold glasses of milk for a nutritious delicious supper. Oh yes, this recipe doubles easily and freezes well.

1 pound ground sausage
1 (16-ounce) can kidney beans, drained
1 (15.5-ounce) can diced tomatoes or
   1 pint home canned tomatoes
2 cups water
1 small onion, chopped
1/4 cup chopped green pepper
1/2 teaspoon salt, if desired
1 bay leaf
1/4 teaspoon thyme leaves, crushed
1/4 teaspoon garlic powder
1/4 teaspoon ground pepper
1 cup diced potatoes

1.Brown the sausage in skillet and drain off the grease.

2.In large soup kettle, combine drained browned sausage,     kidney beans, tomatoes, water, onion, green pepper,     salt, bay leaf, thyme, garlic powder, pepper and potatoes.

3.Cook over medium heat for 45 minutes until potatoes     are tender. Chowder may then be allowed to simmer on     low heat until ready to serve.