BEAN COUNTER CHOWDER
This hearty chowder is one of our favorite vegetarian dishes. Loaded with beans, noodles and bright herbs, it's so comforting on a chilly day. -Vivian Haen, Menomonee Falls, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomato; simmer for 5 minutes. Add the broth, water and seasonings. Bring to a boil; cook for 5 minutes. Add beans and macaroni; return to a boil. , Reduce heat; simmer, uncovered, until macaroni is tender, about 15 minutes. Sprinkle with parsley.
Nutrition Facts : Calories 196 calories, Fat 3g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 676mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 9g fiber), Protein 10g protein. Diabetic Exchanges
BBQ CHICKEN, RED BEAN AND CORN COUNTRY CHOWDER
If you have leftover chicken, Rachael's chowder is a tasty way to use it up. You could also make her Poached Chicken too!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield s: 4 to 6 servings
Number Of Ingredients 26
Steps:
- For the sauce: Place the ketchup, brown sugar, syrup, vinegar, Worcestershire, pepper and garlic in a small pot. Bring to a low boil, reduce the heat to low and thicken 15 minutes. (This sauce stores well for weeks and makes a tasty sloppy Joe, burger baster and pork chop topper if you want to double the recipe. If using for a more all-purpose BBQ sauce, add 1/2 cup chicken stock and simmer for 20 minutes.) For the chowder: Heat the EVOO in a soup pot over medium-high heat and add the bacon, if using. Cook until crisp 2 to 3 minutes. Add the potatoes, corn, celery, onions, bell pepper, chile, garlic, thyme, seafood seasoning and bay leaf, and stir. Cook to soften, 8 to 10 minutes. Add the beer and cook the beer down by half, 1 to 2 minutes. Add the beans, tomatoes, shredded chicken, BBQ Sauce, stock and 2 cups of water. Simmer a few minutes to combine the flavors, cool and store for a make-ahead meal. Reheat over medium heat. When ready to serve, peel, pit and dice the avocado and dress it in the lime juice. Place diced avocado and some broken tortilla chips in each soup bowl, top with the hot chowder and serve.
CORN, SAUSAGE, AND BEAN CHOWDER
Recipes used as base, but adapted heavily when combined: Autumn Mixed Bean Soup with Sausage from The Spruce Eats, and Simple Summer Corn Soup from The Minimalist Baker. It is optional how much of the corn mixture and potatoes are blended in this chowder with harissa. You may decide to leave some of it whole.
Provided by M&BCinciND
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h35m
Yield 12
Number Of Ingredients 16
Steps:
- Heat 3 tablespoons oil in a soup pot over medium-high heat. Add sausage; cook and stir until beginning to brown. Add carrots and cook for 2 minutes. Add garlic; cook for 1 minute more. Add 4 cups chicken broth and 2 teaspoons salt. Reduce heat to a simmer; add black beans, kidney beans, great Northern beans, and bell pepper. Continue to simmer for 1 hour.
- Meanwhile, bring remaining 4 cups chicken broth to a boil in a saucepan. Add potatoes and simmer until easily pierced with a fork, about 20 minutes.
- At the same time, heat remaining 3 tablespoons vegetable oil in a nonstick skillet or saute pan over medium-high heat. Add corn, onion, harissa, remaining 1 teaspoon salt, and black pepper. Saute until they have a few brown spots and a nice flavor, 5 to 7 minutes. Remove from heat.
- Place potatoes with chicken broth and corn mixture carefully into an electric blender and blend until smooth, or desired consistency (or leave some out to be left whole). Stir mixture into the soup pot to combine. Turn off heat and add balsamic vinegar. Stir again to combine. Adjust seasonings to taste.
Nutrition Facts : Calories 345.7 calories, Carbohydrate 38.5 g, Cholesterol 18.9 mg, Fat 16.1 g, Fiber 8.8 g, Protein 14.5 g, SaturatedFat 4.2 g, Sodium 1150.6 mg, Sugar 4.6 g
CORN AND BEAN CHOWDER
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
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
BROWN BEAN CHOWDER
This bean chowder is similar to chili. It's one of the most popular dishes at Tulsa Public Schools. Those of us growing up in the 60's and 70's remember it fondly as a favorite treat. A real stick-to-your-ribs comfort food. Tradition dictates that it is served with cinnamon rolls. This was given to me by my grandmother who was a dietician/cook for over 40 years.
Provided by Tonysgirl
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 3h10m
Yield 12
Number Of Ingredients 11
Steps:
- Place the beans and water in a large pot. Bring to a boil, and cook until the beans are almost tender, about 1 1/2 hours. Season with 1 1/2 teaspoons of chili powder, and 1 1/2 teaspoons of salt.
- While the beans are cooking, crumble the ground beef into a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is tender and meat is browned. Drain off excess grease, and stir in the tomato puree, 1 tablespoon chili powder, 1 tablespoon salt and bread crumbs. Stir into the pot with the beans, adding more water if needed to achieve your desired thickness. Taste and adjust seasonings if you like before serving.
Nutrition Facts : Calories 253.3 calories, Carbohydrate 34.9 g, Cholesterol 23 mg, Fat 5.8 g, Fiber 9.8 g, Protein 16.6 g, SaturatedFat 2 g, Sodium 1116.5 mg, Sugar 2.9 g
BEAN ,CORN, CACTUS, AND PORK RIND CHOWDER
Make and share this Bean ,corn, Cactus, and Pork Rind Chowder recipe from Food.com.
Provided by Mexi-Rosie
Categories Chowders
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Sautee onion in oil, and when transluscent, blend in the flour, stirring until it is foamy.
- Add one cup of bean broth and cook for 4 minutes, stirring so no lumps form.
- Add the beans and sufficient bean cooking broth to make it soupy.
- Add the julienned cactus and the corn niblets.
- Serve hot, garnishing with the crumbled pork rind and the serrano chiles to taste.
Nutrition Facts : Calories 191.9, Fat 12.9, SaturatedFat 3.1, Cholesterol 17.9, Sodium 406.8, Carbohydrate 6.4, Fiber 0.6, Sugar 0.9, Protein 12.4
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