Real Recipes From Real Home Cooks ®

white bean chowder with milk

(2 ratings)
review
Private Recipe by
Russ Myers
Necedah, WI

A warm, wonderful low-fat alternative to chili.

(2 ratings)
yield 6 Servings
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For white bean chowder with milk

  • 2 tsp
    vegetable oil
  • 1 c
    chopped onion
  • 2 tsp
    minced garlic
  • 2 can
    (15 oz. ea) white cannellini or great northern beans, drained
  • 1 can
    (4 oz.) diced green chilies
  • 1 c
    frozen corn kernels
  • 1/2 c
    grated carrot
  • 1/4 c
    diced celery
  • 1 c
    low sodium chicken broth
  • 1 Tbsp
    ground cumin
  • 2 tsp
    chili powder
  • 1/2 tsp
    salt (optional)
  • 2 c
    fat free or low fat milk
  • 1 Tbsp
    cornstarch
  • 1 c
    shredded reduced fat cheddar cheese, divided
  • 4 Tbsp
    fresh chopped cilantro (optional)

How To Make white bean chowder with milk

  • 1
    In a large saucepan, stir together oil, onion and garlic over medium heat until onion is softened, about 5 minutes. Add 1 can of beans and mash into onion mixture with a potato masher or a slotted spoon (mixture will be chunky). Stir in second can of beans, green chilies, corn, carrot, celery, chicken broth, cumin, chili powder and salt, if desired; bring mixture to a simmer.
  • 2
    Blend cornstarch into milk and stir into chowder; bring slowly to a boil, stirring frequently. Reduce heat and simmer 5 minutes, or until corn and celery are tender and mixture thickens. Stir in 1 cup of the cheese just until melted. Serve in individual bowls and top with fresh chopped cilantro, if desired.
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