White Bean Chowder

Post image for White Bean Chowder

By Nancy Buchanan

33 comments

15/2/2011

by Nancy Buchanan on February 15, 2011

We interrupt our normally scheduled programming to bring you “Soup-a-palooza”!!! The brainchild of Kristen at Dine and Dish and Cheryl at Tidy Mom, today is the day we are celebrating soup – and hopefully win some cool prizes from Bush’s Beans, Pillsbury,  Hip Hostess and Westminster Crackers.

I don’t know about you, but it seems the last 5 months  have been nothing but parties – Halloween, Thanksgiving, Christmas, New Year’s, Superbowl and Valentine’s Day -  and despite my best intentions, I managed to pick up a few extra pounds and so a wee bit more discipline and attention to my diet is in order – and this is where soup fits in.

Easy to make with infinite varieties, it is a terrific way to get more vegetables in your diet – or in my case legumes – beans to be specific. I’ve always been a black bean fan, but cannelli beans? Eh…. not my favorites. So, I decided to challenge myself to develop a soup using white beans that I would not only eat but enjoy. This bean soup is a riff on clam chowder – I amped up the vegetables and replaced most of the milk with stock. The result? A soup that still has  a rich, satisfying flavor with more vegetables and fiber!

Come join Soup-a-Palooza at TidyMom and Dine and Dish sponsored by Bush’s Beans, Hip Hostess, Pillsbury and Westminster Crackers

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{ 33 comments… read them below or add one }

Lori @ RecipeGirl February 15, 2011 at 1:54 pm

This looks delicious. Something I’d be perfectly happy with having for dinner while my husband is traveling (since he doesn’t view “soup” as dinner! So frustrating!)

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Nancy February 17, 2011 at 9:14 pm

I know exactly what you mean!! My husband loves soup for dinner but it is never enough to fill up two teenage boys so I always have to have something more substantial besides the soup!!

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Diane {createdbydiane.blogspot.com} February 15, 2011 at 1:59 pm

looks delicious! It’s getting colder as the week goes on and I can tell the rain will come and I’ll need soup. Thanks for the wonderful recipe!

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Nancy February 17, 2011 at 9:13 pm

I think I will be making another batch of this on the weekend… brrrr….

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Priscilla - She's Cookin' February 15, 2011 at 2:59 pm

I’m with you about all the parties and high calorie food that comes with them. Always love soups and a bean chowder is nutritious and satisfying. I’d love to participate in Soup-a-palooza!

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Nancy February 17, 2011 at 9:12 pm

Either the parties have to stop, or I am going to have to resort to elastic waist pants!!! It was so fun to see you on Saturday – maybe when Kim’s better we can do breakfast!!

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Mardi@eatlivetravelwrite February 15, 2011 at 4:15 pm

Oh this looks wonderful – I am not a fan of chowders normally but since yours is not clam or corn, I think I might really like this! So pretty too! Yeah, plus, it has BACON!

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Nancy February 17, 2011 at 9:11 pm

Heck yeah!! EVERYTHING may be better with butter, but in my house it’s bacon!!!

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lisaiscooking February 16, 2011 at 11:52 am

A lightened chowders sounds perfect right now, and I even already like white beans! The fresh veggie garnish looks great too.

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Nancy February 17, 2011 at 9:07 pm

The garnish worked really well – I really liked the crunch that it added to the soup!

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Kate February 16, 2011 at 12:26 pm

I am such a soup addict too !

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Nancy February 17, 2011 at 9:07 pm

You and me both Kate – I honestly think I could eat it every day!!

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Kim February 16, 2011 at 6:35 pm

Love your modified soup! Bet it’ll be just what I need to knock the flu. :-) And perfect for the stormy days we have coming up ahead…

[K]

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Nancy February 17, 2011 at 9:06 pm

I have to admit this came out better than I thought it would. The beans really taste good in it!! I am so sorry that you are sick with the flue – that is just no fun!!
Love these stormy days since I get to make all the cold weather dishes that I love!

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Magic of Spice February 16, 2011 at 6:58 pm

I love that you did this as a chowder, looks amazing :)

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Nancy February 17, 2011 at 9:03 pm

Thanks so much – it is really a tasty chowder!!

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marla {family fresh cooking} February 18, 2011 at 5:04 am

Nancy, this soup looks awesome!! Thanks for sharing this comforting recipe with us :) Anything with a bit of bacon is a friend of mine.

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Damaris @Kitchen Corners February 18, 2011 at 8:46 pm

I love bean soups. i’m also not a huge fan of white beans but I want to give this a try. And can I just say that your photography is looking SO good. This picture is exceptionally good.

Hope all is well with you and your family.

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Nancy February 21, 2011 at 5:46 pm

Hi Damaris!!

Thanks so much for the shout out on Twitter!!! I have to say I really enjoyed the beans in this soup – for some reason they took on a depth of flavor that was surprising. Thanks to for the compliment on the photography. It isn’t where I want it yet, but I am getting there!!!
Hope all is well with your crew as well!

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Mary February 23, 2011 at 11:20 pm

Looks delicious and straight forward to make, I will definitely have to give this a try. I love cannellini beans, especially when you cook them a long time and they break down and make the soup all nice and thick.

Life of Pi is such a good book, you have inspired me to reread it!

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Nancy February 24, 2011 at 9:22 pm

Hi Mary!!
Hope you enjoy the soup… I am sure that it would go well with the book!!!

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LQ February 24, 2011 at 7:05 am

This looks delicious, but … (all joking aside) bacon is vegetarian? :o

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EatLiveRun February 24, 2011 at 7:49 am

this intrigues me! I must make it!

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Lydia February 25, 2011 at 2:48 am

I’m echoing LQ. It may have lots of vegetables, but that’s not quite what vegetarian means. Most vegetarians I know wouldn’t eat soup with meat stock, let alone thick-cut bacon.

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Nancy February 25, 2011 at 2:46 pm

Hello Lydia,

If you will note, the recipe calls for chicken or vegetable stock. As for the bacon, I did err in not adding that vegetarian “bacon” may be used instead. Thank you for pointing that out and I will be making that correction!

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jo February 26, 2011 at 2:27 am

did you add the bacon back in, or is it just for flavour?
Looks great BTW

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Nancy February 27, 2011 at 4:53 pm

I did add it in as a garnish when I served it. Had it the next day w/o the bacon and it still tasted had that smokey flavor so you could do it either way!

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Leslie December 15, 2011 at 5:10 pm

I’ve never cooked with or even bought sherry before. Any suggestions on brands and types of sherry?

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Nancy December 17, 2011 at 11:38 am

Hi Leslie!!

I use a couple of different sherries depending upon what I am using them for – for the soup, an inexpensive sherry works fine – the one I use is from California. In dishes where the sherry plays more of a “starring role” I use a good Amontillado sherry – to find one that suits your needs I would try a good wine store and talk with the owner for a recommendation based upon what you are going to be using the sherry for!

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Kattie December 26, 2013 at 2:48 pm

Wow that was unusual. I just wrote an really long comment
but after I clicked submit my comment didn’t show up.

Grrrr… well I’m not writing all that over again. Anyhow, just wanted to say superb blog!

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Nancy January 16, 2014 at 12:27 pm

Awww… I am so sorry your comment didn’t show up … but I am very glad that you like the blog!!

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Sarah March 25, 2014 at 9:10 am

I may have missed it (sleep deprivation!) but where do you add the bacon back in?

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Nancy April 2, 2014 at 2:51 pm

Hello Sarah!

Ah, proof that I absolutely need a proof reader! You can add the bacon back when you add the milk OR if you like the crunch of the bacon, you can add it just before serving!!!

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