White Bean Chowder

Name: White Bean Chowder
Ingredients: 2 teaspoons vegetable oil; 1 cup onion, chopped; 2 garlic cloves, minced; 2 (15 ounce) cans great northern beans, drained and rinsed; 1 (4 ounce) can green chilies, diced; 1 cup corn kernel; 1/2 cup carrot, grated; 1/4 cup celery, diced; 1 cup chicken or 1 cup vegetable broth; 2 teaspoons ground cumin; 1 teaspoon chili powder; 1/2 teaspoon cayenne pepper; 2 cups milk; 1 tablespoon cornstarch; 1 cup cheddar cheese, shredded and divided; 4 tablespoons cilantro, chopped

16 ingredients

10 steps

Ingredients

2 teaspoons vegetable oil
1 cup onion, chopped
2 garlic cloves, minced
2 (15 ounce) cans great northern beans, drained and rinsed
1 (4 ounce) can green chilies, diced
1 cup corn kernel
1/2 cup carrot, grated
1/4 cup celery, diced
1 cup chicken or 1 cup vegetable broth
2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
2 cups milk
1 tablespoon cornstarch
1 cup cheddar cheese, shredded and divided
4 tablespoons cilantro, chopped

Directions

1

Heat oil in a large pan over medium heat and saute the onion and garlic until onion is softened.
2

Add one can of beans and mash roughly.
3

Stir in remaining can of beans, green chilies, corn, carrots, celery, and broth.
4

Bring soup to a simmer and stir in the cumin, chili powder, and cayenne pepper.
5

Combine milk and cornstarch, stirring well.
6

Stir the milk mixture into the soup, bringing it gradually to a boil.
7

Reduce heat and allow soup to simmer until veggies are tender, about 5 minutes. Stir frequently.
8

Stir in 3/4 c of the cheese, reserving the remainder for use as garnish, and remove from heat.
9

Serve garnished with cheese and cilantro.
10

Note: I usually serve with some hot sauce on the table for those who like to add some heat.