White Bean Chowder
17 ingredients
11 steps
Ingredients
- 1 lb. white beans (small whites, navies,
- great northern)
- 1-1/2 tsp. salt
- 1 cup chopped onion
- 1-1/2 cup chopped celery
- 1 to 2 cup sliced mushrooms
- Garlic, to taste
- 1/4 cup butter
- 3 tbsp. cornstarch
- arrowroot
- 1/8 tsp. pepper
- 3 cups milk (or more)
- 1 can (1 lb.) frozen whole kernel corn
- 1 can (1 lb.) frozen green beans
- 1 can (14) chopped tomatoes
- 1/4 lb. sharp cheddar (or more)
- Water
Directions
-
1Rinse, sort, and soak beans overnight.
-
2Drain.
-
3In large pot, cook beans with the salt and 6 to 8 cups of water until tender (about 2 or 2-1/2 hours).
-
4Meanwhile, cook onion, celery, mushrooms, and garlic briefly in butter in a saucepan.
-
5Blend in cornstarch/arrowroot and pepper.
-
6Stir in milk and heat mixture until hot but not boiling.
-
7Put cooked beans in a strainer and rinse briefly in hot water, then put back into large pot.
-
8Add milk mixture to large pot along with remaining ingredients.
-
9You might want to add water or additional milk until the soup has an amount of liquid you find appealing.
-
10Heat to serving temperature.
-
11For extra zip, add a few dashes of bottled hot sauce or a sprinkle of red pepper flakes.
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