Crock Pot Sausage Bacon Mushroom Chowder


I am so excited about this recipe for several reasons:

1. You can sub out the cream and sub in either unsweetened coconut milk or unsweetened almond milk instead.
2. Sausage!
3. Mushrooms!
4. It is so easy and delicious, I was instantly addicted to this soup–but because it is so low-carb, you can afford to be.

No go on. Less talk. More cooking! You seriously need to try this recipe.


Crock Pot Sausage Bacon Mushroom Chowder

4 cups organic chicken broth
2 cups heavy white cream
2 cups sliced, raw mushrooms
2 cups cooked ground sausage
6 cooked, drained, crumbled bacon slices
1 cup diced daikon radish or 1 small can chopped water chestnuts (about 6 ounces)
1/2 cup chopped onion
½ cup chopped red bell pepper
1/2 cup Parmesan cheese
1 Tbsp dried parsley
1 tsp garlic powder
1 tsp salt
1 tsp pepper
½ tsp thyme

Add all ingredients to a 4 quart crock pot. Cook for 4-6 hours on low, or until soup is slightly thicker and frothy. Please note the soup continues to thicken as it cools, so don’t panic if it still seems thin…

Make sure not to overcook or cook at too high a heat or the cream will separate. Keep it low and not too slow.

Makes about 14 cups of soup or 14 servings.

Per serving with heavy white cream: 316 Cals.; 4 g Carbs.; 1 g Fiber; 3 g Net Carbs. ; 14 g Protein; 28 g Fat
Per serving with unsweetened, canned coconut milk: 242 Cals.; 4 g Carbs.; 1 g Fiber; 3 g Net Carbs. ; 14 g Protein; 22 g Fat
Per serving with unsweetened, almond milk: 206 Cals.; 3 g Carbs.; 1 g Fiber; 2 g Net Carbs. ; 14 g Protein; 16 g Fat

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  1. Yum! What’s it garnished with?

  2. It looks great, I’m curious how do you think it would fare without the mushrooms? I’m allergic. Is there anything else you’d sub or just leave them out?

  3. Oh, this looks so good! Thanks!

  4. Thank you I can’t wait to try.

  5. I don’t like mushrooms, what else can I use instead?

  6. This sounds great except I don’t like mushrooms and 2 cups seems like a fairly large portion of an ingredient to just eliminate it. Any suggestions on what to substitute them with instead?

    • Hi, Kimme!~ You could sub in another vegetable for the mushroom. A combination of celery, peppers, green beans added in the last hour or so..

      • Perfect. Thanks Jamie. I wasn’t sure how it would adjust the cooking time or when the substitute should be added to this is great advice. Can’t wait to try it.

  7. This really looks awesome, Jamie, and it looks like a refreshing change from the “Pumpkin Sausage” soup that so many of us know well (which I love, too). This looks lighter, which will be great as the weather warms up.

  8. Julie Garbisch says

    I can’t believe your #1 excited statement about this wasn’t “BACON!!” 🙂
    Can’t wait to try this, it DOES look yummy!

  9. Tammy Schmidt says

    Hi Jamie! Did you use the cream in your version or substitute it? I’m concerned that the cream might give it a heaviness but then again maybe not with all the chicken broth to dilute it.?..

  10. I’ve so gotta try this, it sounds scrummy. For some reason I feel that adding prawns in for the last bit (not sure for how long) would do this justice, especially if using coconut milk instead of cream. What are your thoughts Jamie?

  11. Sounds so good. Can’t wait!

  12. Looks sooo good, I was hungry but now I’m soooo hungry 🙂

  13. Eggplant is a great mushroom substitute…

  14. OMG. This looks delicious and healthy. Thanks for sharing this recipe, I’ll definitely try this out. I bet this would be perfect for breakfast! Sausage, bacon, mushroom, coconut milk in one meal, ooohhh heaven!!

  15. I made this tonight, sort of. In the same pot I combined this recipe along with your Savory Potatoless Chowder. I sauteed the onions and bell peppers first, in water, and then added everything from both recipes except the cream, parmesan, salt and radish. Brought it all to a boil and then turned down to a simmer for an hour. (My thickener was 1 TBLS glucommanan, my chicken “broth” was 16 cups of water and chicken bouillon to taste and I cooked 2 lbs of sausage.) I then pulled the pot off the heat and added about 2 1/2 cups half & half. It made around 2 gallons of soup. AND it is AMAZING and all of my kids loved it.

  16. Why isn’t this induction-friendly?

  17. It’s filed under induction friendly, so I’m hoping it is — I have it cooking right now and I’m only on day three so I don’t want to blow it so soon~!


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