1/2 lb. bulk pork sausage
1 (16 oz.) can kidney beans
1 1/2 c. canned tomatoes
2 c. spring water
1 sm. chopped onion
1 bay leaf (whole)
3/4 tsp. salt
1/4 tsp. garlic salt
1/4 tsp. thyme
1/8 tsp. fresh ground pepper
1 c. diced raw potatoes
1/2 c. chopped green pepper
15 1/2 oz. jar Ragu thick & hearty sauce (this is the secret ingredient)

Remove skin from sausage and saute until browned. Pour off fat. In a large kettle combine kidney beans with their juice, tomatoes, water, onion, bay leaf, salt, garlic salt, thyme and pepper. Add sausage. Simmer covered 1 hour. Add potatoes and green peppers. Cook covered 15 minutes or until potatoes are tender. Remove bay leaf and serve.

I also juggle the fresh potatoes and green pepper and put as much in as the chowder and taste can bear. This chowder should be thick. Hearty and robust on a cold day. Serve with French bread and cheese.