Great Northern Bean And Corn Chowder (Vermont)

2 Cups Great Northern Beans — Cooked
2 Quarts Chicken Stock
1 Teaspoon Basil
1 Teaspoon Oregano
1 Teaspoon Rosemary
1 Teaspoon Thyme
1 Teaspoon Savory
1 Medium Bay Leaf
1 Can Tomatoes — Chopped
1 Large Onion — Chopped
3 Tablespoons Olive Oil
1 Pinch Cayenne
1/2 Pound Sausage — Chopped
8 Ounces Mushroom — Sliced
2 Cups Corn
Salt And Pepper — To Taste

Directions

Combine stock with all seasonings. Bring to a boil, add tomatoes, onion, olive oil and cayenne. Simmer for 20 minutes. Add sausage, mushrooms and beans. Simmer for 10 minutes. Add corn, salt and pepper. Simmer for 5 minutes and serve.

Serves 4