Sausage Bean Chowder - cooking recipe

Ingredients

1 lb. bulk hot pork sausage
2 (16 oz.) cans kidney beans
2 (14 oz.) cans stewed tomatoes
2 c. tomato juice
1 large onion, chopped
1 bay leaf
1 1/2 tsp. seasoned salt
1/2 tsp. garlic salt
1 tsp. chili powder
1/2 tsp. thyme
1/4 tsp. pepper
1 stalk celery, chopped
1 green pepper, chopped
1 c. whole kernel corn, drained

Preparation

Brown sausage and drain.
Combine all ingredients in a large pot.
Simmer, covered, for 1 hour.
Remove bay leaf.
Serve hot.