white bean chowder with milk
(2 ratings)
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
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2 tspvegetable oil
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1 cchopped onion
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2 tspminced garlic
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2 can(15 oz. ea) white cannellini or great northern beans, drained
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1 can(4 oz.) diced green chilies
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1 cfrozen corn kernels
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1/2 cgrated carrot
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1/4 cdiced celery
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1 clow sodium chicken broth
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1 Tbspground cumin
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2 tspchili powder
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1/2 tspsalt (optional)
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2 cfat free or low fat milk
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1 Tbspcornstarch
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1 cshredded reduced fat cheddar cheese, divided
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4 Tbspfresh chopped cilantro (optional)
How To Make white bean chowder with milk
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1In 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.
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2Blend 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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