White Bean Chowder Recipes

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HAM AND WHITE BEAN CHOWDER



Ham and White Bean Chowder image

Ham, white beans, and vegetables are sautéed in butter, then simmered in water to form a broth. Cream added at the end provides a silky richness. This is the perfect use for leftover ham, and is ready in 30 minutes or less!

Provided by Kate

Categories     Main Course

Time 30m

Number Of Ingredients 11

3 tablespoons unsalted butter
1 1/2 pounds cooked ham
1 medium onion
2 medium carrots
2 stalks of celery
1 teaspoon kosher salt, or to taste (see note 1)
1/2 teaspoon black pepper
1 teaspoon dried thyme
2 cups water
2 cans cannellini beans (or any type of canned white beans)
1 cup half & half, light cream, or heavy whipping cream (see note 2)

Steps:

  • Peel the carrots. Chop the carrots, onion, celery and ham into roughly 1/2 inch pieces. (If your ham is already sliced, just cut it up into bite-sized squares.)
  • Heat the butter in a stock pot on medium high heat. Add in the vegetables and ham, plus the kosher salt (see note 1), pepper, and dried thyme.
  • Sauté, stirring frequently, until the ham and vegetables start to give off some liquid and the onion is translucent, about 5 minutes. (If you have an electric kettle: half way through the cooking time, start heating 2 cups of water in the kettle.)
  • p id="instruction-step-4">4. Add 2 cups of water to the pot, either already boiling (see step 3 above), or very hot from the tap. Add the 2 cans of beans, undrained, to the pot.
  • p id="instruction-step-5">5. Turn the heat up to high until the soup begins to boil. (You can cover the pot if you want to speed up the boiling process; uncover the pot again once the soup is boiling.) Turn the heat down to medium or medium low to maintain a simmer.
  • p id="instruction-step-6">6. Simmer for 10 minutes or until the carrots are tender. Turn the heat off and add the half & half or cream, stir to combine. Taste the soup and add more salt and/or pepper if needed.

WHITE BEAN CHOWDER



White Bean Chowder image

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.

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.

CHICKEN, WHITE BEAN, CORN & CHEDDAR CHOWDER



Chicken, White Bean, Corn & Cheddar Chowder image

WOW. This is the most delicious chowder I've had in a long time. I didn't have half-and-half or whipping cream so I used evaporated milk. I also didn't have any cheese, but the flavors are so great you can skip it. I added some creamed corn to this because I wanted more corn in the recipe, and I also added an additional can of white beans (personal preference). I loved that I could boil my chicken and have the stock ready. This is a definite make-again recipe courtesy of Spilling the Beans.

Provided by AmyZoe

Categories     Chowders

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

3 slices bacon
onion (large, finely chopped)
1 stalk celery, chopped
2 tablespoons all-purpose flour
1 teaspoon ground cumin or 1 teaspoon thyme
4 cups chicken stock
1 -2 potato (thin-skinned, diced)
2 cups white beans (cooked) or 19 ounces white beans (rinsed and drained)
12 ounces kernel corn (or kernels scraped from 2 corn cobs)
1 cup chicken (cooked and chopped)
1/2 cup half-and-half or 1/2 cup whipping cream
1 cup old cheddar cheese, shredded
salt
pepper

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.

Nutrition Facts : Calories 374.5, Fat 14, SaturatedFat 7.3, Cholesterol 38.1, Sodium 558.4, Carbohydrate 44.9, Fiber 6.5, Sugar 5.1, Protein 19.6

SLOW COOKER NORTHERN WHITE BEAN BACON CHOWDER



Slow Cooker Northern White Bean Bacon Chowder image

This very savory chowder derives it's flavors from a variety of vegetables, Northern white beans, bacon and seasonings all pureed together in a chicken broth base. Best served with herb toast. I use reduced sodium chicken broth.

Provided by CORWYNN DARKHOLME

Categories     Soups, Stews and Chili Recipes     Chowders

Time 10h30m

Yield 6

Number Of Ingredients 11

1 ½ cups dried great Northern beans, rinsed
2 cups water
6 slices bacon
1 carrot, chopped
1 stalk celery, chopped
1 onion, chopped
1 potato - peeled and cubed
1 teaspoon Italian-style seasoning
⅛ teaspoon ground black pepper
3 (14.5 ounce) cans low-sodium chicken broth
1 cup milk

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.

Nutrition Facts : Calories 330.5 calories, Carbohydrate 34.2 g, Cholesterol 25.7 mg, Fat 14.3 g, Fiber 8.9 g, Protein 17.2 g, SaturatedFat 5.2 g, Sodium 365 mg, Sugar 4.2 g

HEARTY BEAN CHOWDER



Hearty Bean Chowder image

A meal in itself. This recipe could easily be made meatless. I sometimes serve it over rice for a whole meal, or by itself as a hearty soup.

Provided by Adam Pack

Categories     Soups, Stews and Chili Recipes     Chowders

Time 2h30m

Yield 8

Number Of Ingredients 13

6 slices bacon
⅛ cup all-purpose flour
2 onions, chopped
2 stalks celery, chopped
½ tablespoon sesame oil
2 carrots, chopped
5 cloves garlic, minced
2 cups water
3 (15 ounce) cans white beans, drained
1 (15 ounce) can black beans, undrained
¼ teaspoon ground cayenne pepper
1 pinch ground black pepper
salt to taste

Steps:

  • In a large pot over medium high heat, saute the bacon until crisp. Remove the bacon and some of the fat; drain and set aside. Keep about 2 tablespoons of fat in the pot, add the flour and stir well to form a roux. Heat the roux until it is a dark brownish color, about 5 minutes.
  • Add the onions, celery, sesame oil and carrots to the roux and saute for 2 minutes, stirring well. Add the garlic and heat for 2 more minutes. Add the water and stir well. Finally, add the white beans, black beans, cayenne pepper to taste and ground black pepper to taste.
  • Bring to a boil, reduce heat to medium low and simmer for 2 hours, or until the vegetables and beans are tender and the soup is the consistency you want. If the veggies aren't tender but its too thick, you can always add more water. Return the bacon to the soup and season with salt to taste.

Nutrition Facts : Calories 313.6 calories, Carbohydrate 40.3 g, Cholesterol 14.3 mg, Fat 10.9 g, Fiber 8.8 g, Protein 14.8 g, SaturatedFat 3.4 g, Sodium 204.8 mg, Sugar 2.7 g

HAM AND WHITE BEAN CHOWDER



Ham and White Bean Chowder image

A hearty soup for chilly days. Great use for leftover ham. (Source - a very old issue of Canadian Living)

Provided by Atomic Girl Cooks

Categories     Stew

Time 3h30m

Yield 8-10 serving(s)

Number Of Ingredients 14

2 1/4 cups dried navy beans
1 ham bone
6 cups cold water
2 medium onions, chopped
1 garlic clove, minced
6 sprigs fresh parsley
1 cup canned tomato, undrained and chopped
1 bay leaf
3/4 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
3 cups smoked ham, finely chopped
5 carrots, sliced
1/2 cup celery, chopped

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.

Nutrition Facts : Calories 232.1, Fat 1.1, SaturatedFat 0.1, Sodium 77.7, Carbohydrate 43.7, Fiber 16.2, Sugar 6.1, Protein 14

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