30 Minutes or Less

White Bean Chowder

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Serves: 6

Prep Time: 15 minutes

Cook Time: 20 minutes


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)


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.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.