Best White Bean Chowder Recipes

SLOW COOKER NORTHERN WHITE BEAN BACON CHOWDER

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.

CHICKEN, WHITE BEAN, CORN & CHEDDAR CHOWDER

Steps:

• In a large saucepan set over medium-high heat, cook the bacon (if using) until crisp.
• Transfer it to paper towels to drain and cool, then crumble and set it aside.
• If you're not using bacon, heat a drizzle of oil and blob of butter in the saucepan over medium heat.
• Saute the onion and celery in the bacon drippings (or oil and butter) for about 5 minutes, until soft.
• Add the flour and cumin and cook, stirring, for another minute.
• Stir in the stock, potatoes, and beans and bring to a simmer.
• Reduce the heat, cover, and cook for about 10 minutes, until the potatoes are tender.
• Stir in the corn, chicken, and cream and allow the chowder to return to a gentle simmer.
• Add the cheese and stir just until it melts.
• Season with salt and pepper and serve hot, topped with crumbled bacon, if using.

WHITE BEAN CHOWDER

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.

BELA'S POTATO AND WHITE BEAN CHOWDER

Steps:

• In a large saucepan over medium heat, melt the butter and stir in the flour to form a roux. Mix in the onion and garlic, and cook and stir until tender.
• Place the potatoes and bacon bits into the saucepan. Cook and stir until well coated with the roux. Season with celery flakes, ground dry mustard, cloves, cayenne pepper, salt, and pepper. Mix in the rice milk, water, and the liquid from the beans. Bring to a boil, reduce heat, and simmer 25 minutes, until the potatoes are tender. Increase the amount of liquid if the soup seems too thick.
• Mix the beans into the soup, and continue cooking about 10 minutes, until heated through.

HAM AND WHITE BEAN CHOWDER

Steps:

• Rinse beans and drain.
• In large saucepan or soup kettle, combine beans, ham bone, and water.
• Bring to boil and boil for 2 minutes.
• Cover and remove from heat.
• Let stand for 1 hour.
• Stir in onions, garlic, parsley, tomatoes, bay leaf, rosemary, thyme and pepper. Return to boil; reduce heat and simmer, uncovered, for 1 1/2 hours or until beans are tender. Remove ham bone.
• Measure out 2 cups chowder; transfer to food processor or blender and puree until smooth.
• Return puree to chowder in saucepan and add ham, carrots and celery.
• Simmer for 25 minutes or until vegetables are tender.
• Remove bay leaf.
• Taste and adjust seasoning.

POTATO AND WHITE BEAN CHOWDER

Steps:

• Coat an unheated nonstick medium saucepan with nonstick cooking spray. Preheat over medium heat. Add green onions, dried Italian seasoning (if using), and garlic to hot saucepan. Cook until green onions are tender. Add the water, potato, carrot, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer about 12 minutes or until potato and carrot are tender. Do not drain. Slightly mash potato and carrot with a fork or potato masher.

WHITE BEAN CHOWDER

Steps:

• 1. Chop carrots finely by hand, or use a food processor for better consistency for quick cooking. Cook bacon, reserve drippings, and chop finely.
• 2. In a stock pot combine the Northern beans, carrots, cream cheese, chicken broth, half and half, reserved bacon drippings and onions. Bring up to temp. before adding cheddar cheese and bacon.
• 3. When up to temp. (150') add the cheddar cheese and bacon. When cheese is melted, you are ready to serve! Garnish with cheddar cheese.