White Bean Chowder

READY IN: 35mins
Recipe by Starrynews

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.

Top Review by COOKGIRl

This soup was adapted for the slow cooker as follows: cooked the dry beans in the morning. Sauteed onion, garlic and celery in a small amount of olive oil. Added all ingredients except for can of green chilies to the pot and cooked on LOW 4 1/2 hours. Milk was added the last ten minutes of cooking and heated through. Fresh chilies were sliced up and served on the side along with Recipe #212782. Reviewed for Veg Swap #19.

Ingredients Nutrition

Directions

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

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