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White Bean Chowder with Milk

Russ Myers


A warm, wonderful low-fat alternative to chili.

★★★★★ 2 votes
6 Servings
15 Min
20 Min
Stove Top


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2 tsp
vegetable oil
1 c
chopped onion
2 tsp
minced garlic
2 can(s)
(15 oz. ea) white cannellini or great northern beans, drained
1 can(s)
(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
1 c
shredded reduced fat cheddar cheese, divided
4 Tbsp
fresh chopped cilantro (optional)

How to Make White Bean Chowder with Milk


  • 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.
  • 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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About White Bean Chowder with Milk

Course/Dish: Chowders, Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: American
Other Tags: Quick & Easy, Healthy, Heirloom

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