Rating: 4.34 stars
32 Ratings
  • 5 star values: 18
  • 4 star values: 11
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2

A meal in itself. This recipe could easily be made meatless. I sometimes serve it over rice for a whole meal, or by itself as a hearty soup.

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Recipe Summary test

prep:
30 mins
cook:
2 hrs
total:
2 hrs 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot over medium high heat, saute the bacon until crisp. Remove the bacon and some of the fat; drain and set aside. Keep about 2 tablespoons of fat in the pot, add the flour and stir well to form a roux. Heat the roux until it is a dark brownish color, about 5 minutes.

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  • Add the onions, celery, sesame oil and carrots to the roux and saute for 2 minutes, stirring well. Add the garlic and heat for 2 more minutes. Add the water and stir well. Finally, add the white beans, black beans, cayenne pepper to taste and ground black pepper to taste.

  • Bring to a boil, reduce heat to medium low and simmer for 2 hours, or until the vegetables and beans are tender and the soup is the consistency you want. If the veggies aren't tender but its too thick, you can always add more water. Return the bacon to the soup and season with salt to taste.

Nutrition Facts

314 calories; protein 14.8g; carbohydrates 40.3g; fat 10.9g; cholesterol 14.3mg; sodium 204.8mg. Full Nutrition
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Reviews (32)

Most helpful positive review

Rating: 5 stars
11/11/2003
Great recipe! I didn't thicken with flour I added the beans without draining them and gave it a quick whiz with a hand blender. Not too much just enough to break up a few of the beans to thicken the soup. I also added 2 handfuls of small shell pasta. I used chicken broth as well. My kids loved it! Will definately become a regular at our table! Read More
(26)

Most helpful critical review

Rating: 1 stars
12/23/2010
This was not an enjoyable meal at all. It didn't look appetizing and the entire chowder had an off taste to it. I can't put my finger on what the odd flavor was but it wasn't good. I won't be making this again. Read More
(2)
32 Ratings
  • 5 star values: 18
  • 4 star values: 11
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
11/11/2003
Great recipe! I didn't thicken with flour I added the beans without draining them and gave it a quick whiz with a hand blender. Not too much just enough to break up a few of the beans to thicken the soup. I also added 2 handfuls of small shell pasta. I used chicken broth as well. My kids loved it! Will definately become a regular at our table! Read More
(26)
Rating: 5 stars
07/23/2003
Excellent! A meal in itself! During the last 15 minutes of cooking I added a cup of water- Read More
(24)
Rating: 5 stars
06/21/2003
This soup was delicious and very very easy. I made it with turkey bacon to be more health conscious and it tasted great. I sauteed the veggies in a little oil (as the turkey bacon yields no fat) added the flour after the water and left the meat in the soup while it simmered. It tastes excellent with cooked rice - either over it or added to it. Read More
(23)
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Rating: 5 stars
06/21/2003
This is an outstanding chowder. I used Chicken Broth in place of the water but doubt it made much of a difference. I made it for a church soup dinner and of the 4 soups there it was the first one gone. Read More
(19)
Rating: 4 stars
03/06/2008
Love beans but could not get past the bacon roux. Read More
(12)
Rating: 5 stars
02/02/2006
This recipe was great also very easy. I used a little more flour than requested because I decided to leave all the bacon grease in because that is the best part. I also added two chopped jalepenos that gave it a very fresh green flavor. All together the flavor was amazing and the broth/roux made the soup very thick. I recommend serving it with a hard french bread either by pooring the soup over the bread or dipping in the soup. Amazing! Read More
(12)
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Rating: 5 stars
06/21/2003
This is such a good chowder. My family just raved over it. I served it with cornbread. What a great comfort food. I too substituted chicken broth for the water. WOW!! Soooo delicious. Read More
(11)
Rating: 4 stars
08/11/2005
I think I might have burnt my roux a little because the whole soup tasted kind of funky not horrible just a little...off. I don't think that's the recipe's fault it's mine. Other than that it was a good soup. I exchanged one can of dark red kidney beans for one of the cans of white beans just to give it a little more color. I cut up the bacon into bits before I cooked them and that made them crisp up a lot nicer. I also put it over cooked brown rice. I'm going to try to make this again in a few weeks and hopefully I won't mess it up again. Read More
(10)
Rating: 5 stars
06/21/2003
I served this as one of 3 soups at a Lenten dinner at Church and it was the first gone. I did use chicken broth in place of the water but am sure it would be fine with the water too. Read More
(10)
Rating: 1 stars
12/23/2010
This was not an enjoyable meal at all. It didn't look appetizing and the entire chowder had an off taste to it. I can't put my finger on what the odd flavor was but it wasn't good. I won't be making this again. Read More
(2)