Southwestern Bean Chowder Recipe

Southwestern Bean Chowder Recipe photo by Taste of Home

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“I’m really fortunate that my children, ages 5, 3 and 1, are great eaters, and my husband loves this soup, too. My favorite beans for this are white kidney beans—they have a terrific texture.” —Juli Meyers, Hinesville, Georgia

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Southwestern Bean Chowder Recipe

Prep: 20 min. Cook: 35 min.

Yield: 8 Servings

20 35 55

Ingredients

2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained, divided
1 medium onion, chopped
1/4 cup chopped celery
1/4 cup chopped green pepper
1 tablespoon olive oil
2 garlic cloves, minced
3 cups vegetable broth
1-1/2 cups frozen corn, thawed
1 medium carrot, shredded
1 can (4 ounces) chopped green chilies
1 tablespoon ground cumin
1/2 teaspoon chili powder
4-1/2 teaspoons cornstarch
2 cups 2% milk
1 cup (4 ounces) shredded cheddar cheese
Minced fresh cilantro and additional shredded cheddar cheese, optional

Directions

In a small bowl, mash one can beans with a fork; set aside.
In a Dutch oven, saute the onion, celery and pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the mashed beans, broth, corn, carrot, chilies, cumin, chili powder and remaining beans. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
Combine cornstarch and milk until smooth. Stir into bean mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Serve with cilantro and additional cheese if desired. Yield: 8 servings (2 quarts).

5{acts: 1 cup (calculated without additional cheese) equals 236 calories, 8 g fat (4 g saturated fat), 20 mg cholesterol, 670 mg sodium, 31 g carbohydrate, 6 g fiber, 11 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1/2 fat.

Originally published as Southwestern Bean Chowder in Healthy Cooking August/September 2010, p33