Best Belas Potato And White Bean Chowder Recipes

Potato and Bean Chowder image

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 image

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.