Bela's Potato and White Bean Chowder
Ingredients1 h servings 424 cals
- In a large saucepan over medium heat, melt the butter and stir in the flour to form a roux. Mix in the onion and garlic, and cook and stir until tender.
- Place the potatoes and bacon bits into the saucepan. Cook and stir until well coated with the roux. Season with celery flakes, ground dry mustard, cloves, cayenne pepper, salt, and pepper. Mix in the rice milk, water, and the liquid from the beans. Bring to a boil, reduce heat, and simmer 25 minutes, until the potatoes are tender. Increase the amount of liquid if the soup seems too thick.
- Mix the beans into the soup, and continue cooking about 10 minutes, until heated through.
- European soldier beans are a long, white heirloom bean. Any type of white bean may be substituted.
Per Serving: 424 calories; 13.1 g fat; 66.2 g carbohydrates; 11.9 g protein; 31 mg cholesterol; 557 mg sodium. Full nutrition
ReviewsRead all reviews 6
Thick and rich and delicious! I made a couple of alterations - a leek instead of an onion, fresh celery instead of celery flakes, and veggie brats seasoned with a little liquid smoke in place of...
Really yummy and filling! I left out the bacon bits and celery salt because I didn't have any, but it still had a lot of flavor. I also subbed Earth Balance for the butter to make it vegan. Than...
My boyfriend & I absolutely loved this! I don't eat beans, so I left those out of the recipe but everything still turned out well. I've tried plenty of potato soups,stews,chowders but none have ...
Really enjoyed this recipe. Only variation I made was to add additional vegetables & had alder smoked salt as I don't use bacon bits. House smells wonderful with the aromas! :) Thanks for thi...