White Bean Chowder

Name: White Bean Chowder
Ingredients: 2 cups of low-fat milk; 1 cup reduced-fat Cheddar cheese, shredded; 2 teaspoons vegetable oil; 1 cup onion, chopped; 2 teaspoons garlic, minced; 2 (15-ounce) cans white Cannellini or Great Northern beans, drained; 1 (4-ounce) can diced green chillies; 1 cup frozen corn kernels; 1/2 cup carrot, grated; 1/4 cup celery, diced; 1 cup low-sodium chicken broth; 1 tablespoon ground cumin; 2 teaspoons chili powder; 1 tablespoon cornstarch; 1/2 teaspoon salt (optional); 4 tablespoons fresh cilantro, chopped (optional)

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Serves: 6

Prep Time: 15 minutes

Cook Time: 20 minutes

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About White Bean Chowder

Warm up with a bowl of this comforting white bean chowder, a hearty dish that brings a satisfying blend of flavors and textures to your table. Creamy white beans, tender vegetables, and spices come together to create a rich, velvety soup that’s both nourishing and delicious. Each spoonful offers layers of earthy, savory goodness, perfect for chilly days or anytime you crave something wholesome and filling. Easy to make and even easier to enjoy, this chowder is a crowd-pleaser that will leave everyone feeling cozy and content.

Ingredients

2 cups of low-fat milk

1 cup reduced-fat Cheddar cheese, shredded

2 teaspoons vegetable oil

1 cup onion, chopped

2 teaspoons garlic, minced

2 (15-ounce) cans white Cannellini or Great Northern beans, drained

1 (4-ounce) can diced green chillies

1 cup frozen corn kernels

1/2 cup carrot, grated

1/4 cup celery, diced

1 cup low-sodium chicken broth

1 tablespoon ground cumin

2 teaspoons chili powder

1 tablespoon cornstarch

1/2 teaspoon salt (optional)

4 tablespoons fresh cilantro, chopped (optional)

Preparation

01In a large saucepan, stir together oil, onion and garlic over medium heat until onion is softened. This will take approximately 5 minutes.

02Add 1 can of beans and mash into onion mixture with a potato masher or a slotted spoon (mixture will be chunky.)

03Stir in second can of beans, green chilies, corn, carrot, celery, chicken broth, cumin, chili powder and salt, if desired; bring mixture to a simmer.

04Blend cornstarch into milk and stir into chowder; bring slowly to a boil, stirring frequently.

05Reduce heat and simmer for approximately 5 minutes, or until corn and celery are tender and mixture thickens. Stir 1 cup of the cheese just until melted.

06Serve in individual bowls and top with fresh chopped cilantro, if desired.