Potato and White Bean Chowder
From highof75 18 years ago
- 45 minutes to make
- Serves 4
Potato and White Bean Chowder is creamy, flavorful and a great cold weather staple. Great with your favorite bread and hot sauce.
Ingredients
- 1 (15 ounce) can white beans, drained, save liquid shopping list
- 4 medium red potatoes, chopped shopping list
- 1 1/2 cups water shopping list
- 1 1/2 cups rice milk shopping list
- 2 cloves garlic, minced shopping list
- 1/2 chopped onion shopping list
- 1/4 cup butter shopping list
- 1/4 cup all-purpose flour shopping list
- 1/2 Tbs. imitation bacon bits shopping list
- 1/8 Tsp. dried celery flakes shopping list
- 1 pinch ground dry mustard shopping list
- 1 pinch ground cloves cayenne pepper to taste shopping list
- salt and pepper to taste shopping list
How to make it
- In a large-sized saucepan on medium heat, melt the butter then stir in flour so that it forms a roux. Add the onion and garlic. Stir and cook until tender. Add the potatoes and bacon bits into saucepan. Cook and stir until well covered with the roux. Mix with dry mustard, cloves, celery flakes, cayenne pepper, salt, and pepper. Stir in the water, rice milk, and the liquid from the beans. Bring to a boil then reduce heat, and simmer for 25 minutes, until potatoes are tender. Add more liquid from the beans to achieve desired soup thickness.Stir in white beans, and cook for an additonal 10 minutes, until heated through. Enjoy!
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