Best 4 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.

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.