Belas Potato And White Bean Chowder Recipes

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POTATO AND BEAN CHOWDER



Potato and Bean Chowder image

Found this in cooking light mag. I added more potato to make it a little more hardy along with using broth instead of consumme (use vegetable broth for a great vegetarian dish). My husband and kids loved it. Great way to get those beans in your diet. Yumm!

Provided by NYSally

Categories     Chowders

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 15

cooking spray
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup chopped red pepper
1 clove garlic (minced)
2 1/4 cups water
3 cups potatoes (peeled and cubed)
2 (15 ounce) cans diced tomatoes with mild green chilies
1 (16 ounce) can garbanzo beans (drain and rinse)
1 (16 ounce) can kidney beans (drain and rinse)
1 (16 ounce) can small white beans (drain and rinse)
2 (15 ounce) cans beef broth
1/4 teaspoon black pepper
3 tablespoons parmesan cheese

Steps:

  • Spray large pot with cooking spray and heat over medium heat.
  • Add onion, celery, green pepper, red pepper and garlic.
  • Saute about 5 minutes, till vegetables are crisp-tender.
  • Add water, potato, tomatoes, garbanzo, kidney, and white beans, beef broth and pepper.
  • Bring to boil, reduce heat and simmer about 30 minutes, till potatoes are tender, stirring occasionally.
  • Sprinkle with parmesan cheese.

WHITE BEAN CHOWDER



White Bean Chowder image

A lovely, filling soup with sweet and spicy flavors from the sweet corn and spices. I found this in a Dairy Favorites card at the grocery and made a few tweaks for our preferences. You can also sub white cannellini beans for the great northern - I just find it easier to locate the great northerns in my area.

Provided by Starrynews

Categories     Chowders

Time 35m

Yield 6 serving(s)

Number Of Ingredients 16

2 teaspoons vegetable oil
1 cup onion, chopped
2 garlic cloves, minced
2 (15 ounce) cans great northern beans, drained and rinsed
1 (4 ounce) can green chilies, diced
1 cup corn kernel
1/2 cup carrot, grated
1/4 cup celery, diced
1 cup chicken or 1 cup vegetable broth
2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
2 cups milk
1 tablespoon cornstarch
1 cup cheddar cheese, shredded and divided
4 tablespoons cilantro, chopped

Steps:

  • Heat oil in a large pan over medium heat and saute the onion and garlic until onion is softened.
  • Add one can of beans and mash roughly.
  • Stir in remaining can of beans, green chilies, corn, carrots, celery, and broth.
  • Bring soup to a simmer and stir in the cumin, chili powder, and cayenne pepper.
  • Combine milk and cornstarch, stirring well.
  • Stir the milk mixture into the soup, bringing it gradually to a boil.
  • Reduce heat and allow soup to simmer until veggies are tender, about 5 minutes. Stir frequently.
  • Stir in 3/4 c of the cheese, reserving the remainder for use as garnish, and remove from heat.
  • Serve garnished with cheese and cilantro.
  • Note: I usually serve with some hot sauce on the table for those who like to add some heat.

SLOW COOKER NORTHERN WHITE BEAN BACON CHOWDER



Slow Cooker Northern White Bean Bacon Chowder image

This very savory chowder derives it's flavors from a variety of vegetables, Northern white beans, bacon and seasonings all pureed together in a chicken broth base. Best served with herb toast. I use reduced sodium chicken broth.

Provided by CORWYNN DARKHOLME

Categories     Soups, Stews and Chili Recipes     Chowders

Time 10h30m

Yield 6

Number Of Ingredients 11

1 ½ cups dried great Northern beans, rinsed
2 cups water
6 slices bacon
1 carrot, chopped
1 stalk celery, chopped
1 onion, chopped
1 potato - peeled and cubed
1 teaspoon Italian-style seasoning
⅛ teaspoon ground black pepper
3 (14.5 ounce) cans low-sodium chicken broth
1 cup milk

Steps:

  • Place beans in a large bowl with the water, cover, and soak overnight.
  • In a large skillet over medium to medium high heat, fry the bacon until crispy. Drain the bacon fat and crumble the bacon; set aside.
  • In a slow cooker, combine the carrot, celery, onion, potato, Italian- style seasoning, ground black pepper, reserved beans and crumbled bacon. Pour the broth over all.
  • Cover and cook on low setting for 7 1/2 to 9 hours, or until beans are crisp to tender.
  • Transfer 2 cups at a time to a blender or food processor and puree until smooth. Return all to slow cooker, add the milk, cover and heat on high for about 10 to 15 minutes, or until heated through.

Nutrition Facts : Calories 330.5 calories, Carbohydrate 34.2 g, Cholesterol 25.7 mg, Fat 14.3 g, Fiber 8.9 g, Protein 17.2 g, SaturatedFat 5.2 g, Sodium 365 mg, Sugar 4.2 g

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