Harvest Bean Chowder Recipes

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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.

HARVEST BEAN CHOWDER



Harvest Bean Chowder image

Make and share this Harvest Bean Chowder recipe from Food.com.

Provided by Dancer

Categories     Chowders

Time 2h50m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 1/2 cups great northern beans
water
meaty ham bone or smoked ham hock
1 medium onion, chopped
1 clove garlic, crushed
1 medium potato, diced
2 carrots, sliced
1 cup chopped celery
1/2 cup chopped green pepper
3 tablespoons flour
3 cups milk
salt and pepper

Steps:

  • Soak beans according to directions, using either method.
  • Drain beans and measure liquid.
  • Add water to make 1 1/2 quarts.
  • Place beans, liquid, ham bone, onion and garlic in large kettle.
  • Simmer 1 1/2 to 2 hours, or until tender.
  • Add potato, carrots, celery and green pepper.
  • Simmer 30 minutes longer.
  • Remove ham bone.
  • Cut up meat and return to soup.
  • Thicken with flour blended with a little cold water.
  • Add milk and heat gently.
  • Season to taste with salt and pepper.

HARVEST CHOWDER



Harvest Chowder image

A delightful medley of wholesome ingredients come together in this comforting autumn favorite. Serve with toasted bread for a very satisfying main dish.

Provided by Debs Recipes

Categories     Chowders

Time 1h

Yield 2 quarts, 16 serving(s)

Number Of Ingredients 15

1/2 lb bacon
1 cup onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
1/2 cup mushroom, roughly chopped
2 small zucchini, chopped
2 cups water
1 (15 ounce) can corn, drained
1 (15 ounce) can creamed corn
1/2 cup frozen peas
3 -4 cups mashed potatoes (See Note *)
2 cups milk
3 cups shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon white pepper

Steps:

  • Fry bacon in heavy stock-pot; remove, drain, crumble, then set bacon aside.
  • Saute onion, celery, and carrots in stockpot in a small amount of reserved bacon fat; add mushrooms and zucchini and continue sauteeing for 2 minutes.
  • Add water; cover stock pot and simmer until vegetables are tender.
  • Add corn, peas, mashed potatoes, and milk and heat through.
  • Add cheese and stir until melted; season, and serve hot.
  • *Note:For this recipe I like to use mashed potato flakes prepared according to package directions using 2 2/3 c water, 1/4 c margarine, 1 tsp salt, 1 c milk, and 2 2/3 c potato flakes to make 3 1/3 cups/8 servings.

Nutrition Facts : Calories 266.4, Fat 15.3, SaturatedFat 7.5, Cholesterol 37, Sodium 632.9, Carbohydrate 23.7, Fiber 2.5, Sugar 3.9, Protein 10.8

CORN AND BEAN CHOWDER



Corn and Bean Chowder image

This is a nice cold weather recipe. Originally found in the "More With Less" cookbook, I modified it a bit to make it a little healthier. You can add cooked potatoes if you would like a thicker soup, but we didn't feel it needed it. The original recipe called for fresh or frozen corn. I used frozen. I wouldn't attempt to use canned corn here, but my husband hates canned corn and won't eat anything that it is in. So take that on advisement!

Provided by ladypit

Categories     Chowders

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 -2 tablespoon olive oil
2 cups onions, sliced
2 garlic cloves, minced
4 cups corn, divided
4 cups vegetable broth or 4 cups chicken broth
1/4 teaspoon nutmeg
1/2 cup dry milk
1 1/2 cups cooked kidney beans
1/2 teaspoon salt

Steps:

  • In a large pot heat the oil.
  • Saute the onions and garlic.
  • Add 3 cups of corn, the stock, and the nutmeg.
  • Bring it to a boil and simmer until the corn is tender.
  • Meanwhile puree the additional 1 cup of corn in a blender or food processor.
  • When the corn and stock is tender add the pureed corn, the milk, the kidney beans, and the salt.
  • Bring it almost to a boil.
  • Lower the heat and let it simmer for about 5 minutes.

Nutrition Facts : Calories 267.8, Fat 7, SaturatedFat 2.4, Cholesterol 10.3, Sodium 443.2, Carbohydrate 46.6, Fiber 6.6, Sugar 11.1, Protein 10.3

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