Best 2 Potato And Bean Chowder Recipes
Calling all hearty and flavorful soup enthusiasts! Immerse yourself in a culinary journey with this enticing potato and bean chowder, a delectable blend of wholesome ingredients simmered to perfection. This chowder is not just any ordinary soup; it's a symphony of textures and flavors that will tantalize your taste buds from the first spoonful. Chunks of tender potatoes, hearty beans, and crisp vegetables dance harmoniously in a rich and savory broth, infused with aromatic herbs and spices. Whether you're seeking a comforting meal on a chilly evening or a satisfying lunch option, this potato and bean chowder fits the bill. And with multiple recipe variations to choose from, including a classic version, a slow cooker adaptation, and a vegan alternative, there's something for every palate. So, prepare to embark on a culinary adventure and relish the warmth and goodness of this remarkable soup extravaganza!
Here are our top 2 tried and tested recipes!
BACON, POTATO AND BEAN CHOWDER
Make and share this Bacon, Potato and Bean Chowder recipe from Food.com.
Provided by katew
Categories Chowders
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in large pot.
- Cook bacon, onion and garlic for 3 minutes.
- Add potatoes, cook further 5 minutes.
- Stir in can of three bean mix and stock.
- Bring to the boil, reduce heat and simmer till potatoes are tender.
- Season and stir in cream.
POTATO AND BEAN CHOWDER
Found this in cooking light mag. I added more potato to make it a little more hardy along with using broth instead of consumme (use vegetable broth for a great vegetarian dish). My husband and kids loved it. Great way to get those beans in your diet. Yumm!
Provided by NYSally
Categories Chowders
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Spray large pot with cooking spray and heat over medium heat.
- Add onion, celery, green pepper, red pepper and garlic.
- Saute about 5 minutes, till vegetables are crisp-tender.
- Add water, potato, tomatoes, garbanzo, kidney, and white beans, beef broth and pepper.
- Bring to boil, reduce heat and simmer about 30 minutes, till potatoes are tender, stirring occasionally.
- Sprinkle with parmesan cheese.
Tips:
- Choose the right potatoes. For a creamy chowder, use starchy potatoes like Russet or Yukon Gold. For a chunkier chowder, use waxy potatoes like Red or New Potatoes.
- Don't overcook the potatoes. Overcooked potatoes will become mushy and lose their flavor.
- Use a good quality vegetable broth. The broth is the base of the chowder, so it's important to use a good one. Look for a broth that is low in sodium and has a rich flavor.
- Add the beans and corn at the end of cooking. This will prevent them from becoming overcooked and mushy.
- Season the chowder to taste. Add salt, pepper, and other spices to taste.
- Serve the chowder hot. Chowder is best served hot, with a side of crusty bread or crackers.
Conclusion:
Potato and bean chowder is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a delicious pot of potato and bean chowder that your family and friends will love.
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