Belas Potato And White Bean Chowder Food

BELA'S POTATO AND WHITE BEAN CHOWDER

Steps:

• 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.

BELA'S POTATO AND WHITE BEAN CHOWDER

Steps:

• 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.

BEAN CHOWDER

Steps:

• Cook beans in 3 quarts of water or more depending on dryness of beans.
• When beans are nearly done, add 1/2 tablespoon chili powder and 1-1/2 teaspoons of salt.
• While beans are cooking, combine meat, onions, and garlic; brown in skillet, stirring frequently until done.
• Add remaining ingredients to meat mixture.
• Simmer for 15 minutes.
• Combine meat mixture and beans.
• May have to add more water for desired thickness or more chili powder for desired seasoning.

POTATO, GREEN BEAN AND BACON CHOWDER

Steps:

• Fry bacon until crisp in large dutch oven or stock pot.
• Add onion and saute for 2 or 3 minutes.
• Pour off fat; add potatoes and water.
• Bring to boil, cover and simmer 10 to 15 minutes, or until potatoes are tender.
• Stir in soup and sour cream.
• Gradually add milk.
• Add green beans.
• Add pepper and parsley.
• Heat to serving temperature.
• Do not boil.

BELA'S POTATO AND WHITE BEAN CHOWDER

Steps:

• 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.

BELA'S POTATO AND WHITE BEAN CHOWDER

Steps:

• 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.

POTATO AND BEAN CHOWDER

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.

BACON, POTATO AND BEAN CHOWDER

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.

WHITE BEAN CHOWDER

Steps:

• Heat oil in a large pan over medium heat and saute the onion and garlic until onion is softened.
• Add one can of beans and mash roughly.
• Stir in remaining can of beans, green chilies, corn, carrots, celery, and broth.
• Bring soup to a simmer and stir in the cumin, chili powder, and cayenne pepper.
• Combine milk and cornstarch, stirring well.
• Stir the milk mixture into the soup, bringing it gradually to a boil.
• Reduce heat and allow soup to simmer until veggies are tender, about 5 minutes. Stir frequently.
• Stir in 3/4 c of the cheese, reserving the remainder for use as garnish, and remove from heat.
• Serve garnished with cheese and cilantro.
• Note: I usually serve with some hot sauce on the table for those who like to add some heat.

BELA'S POTATO AND WHITE BEAN CHOWDER

Steps:

• 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.