Yesterday afternoon we had friends over for pumpkin carving. My family's traditional Halloween chowder was served along with spiced apple cider and Stephanie's scrumptious sweet potato biscuits.
Seeds were saved to be toasted later.
To celebrate our beautiful creations we lined them all up along the fireplace mantle as we sat in awe and horror!
Annette's Halloween Chowder or
Sausage Bean Chowder
1 pound pork sausage
crumple and cook until red color is gone (drain fat)
2 15 ounce cans of diced tomatoes
2 15 ounce cans of red kidney beans
1 medium onion chopped and 1/2 green pepper chopped
2-4 medium potatoes diced
1 tsp seasoning salt
1 tsp celery salt
1/2 tsp of garlic salt
1-3 bay leaf 1 tsp thyme
salt and pepper (usually you do not want to add any more salt it is salty enough with all the other salts added)
Cook slowly on medium low heat for about an hour. Stirring occasionally.
In my family this recipe debuts for the season during Halloween festivities and retires on New Year's Eve night. It can be easily doubled and like with any good chowder is even better the longer the ingredients sit together so it makes excellent leftovers.