Ingredients for White Bean Chowder
- Vegetable Oil
- 1 medium onion, chopped
- Garlic Cloves
- Great Northern Beans
- 4 ounces canned green chilies, diced (about 1/2 cup)
- Corn Kernel
- Carrot
- 1 cup chopped celery
- Chicken
- Ground Cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (or more, to taste)
- 1 cup milk (whole milk recommended)
- 2 tablespoons cornstarch
- Cheddar Cheese
- Fresh cilantro, chopped (for garnish)
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How to Make White Bean Chowder
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and minced garlic and sauté until the onion is softened, about 5 minutes.
- Mash one can of beans roughly with a potato masher or fork directly in the pot.
- Stir in the remaining can of beans, diced green chilies, corn, carrots, and celery.
- Pour in the vegetable broth and bring the soup to a simmer. Stir in the cumin, chili powder, and cayenne pepper.
- In a small bowl, whisk together the milk and cornstarch until smooth.
- Gradually whisk the milk mixture into the simmering soup. Bring the soup to a gentle boil, stirring constantly.
- Reduce heat to low and simmer for 5-7 minutes, or until the vegetables are tender. Stir frequently to prevent sticking.
- Stir in 3/4 cup of the shredded cheese. Remove from heat.
- Serve hot, garnished with the remaining cheese and fresh cilantro.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
11g
Fat
31g
Carbs
15g
