Green Bean Chowder Food

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.

GREEN BEAN CHOWDER

Steps:

• In a 3-quart saucepan cook bacon until crisp.
• Add green beans, carrot, potato, onion, salt and pepper. Mix together and add water.
• Bring to a boil, reduce heat and simmer 10 minutes. Add beans and cook 5 minutes more or until vegetables are tender.
• Blend sour cream and flour together in a medium-sized bowl.
• Pour 1 cup of the hot vegetable mixture into the sour cream mixture and combine. Return to saucepan.
• Stir in milk and heat until slightly thickened, being careful not to boil.
• Serve.

VEGETABLE CHOWDER

Steps:

• In a Dutch oven or 5-quart pot, melt butter over medium heat. Add onion, bell peppers, and thyme; cook, stirring occasionally, until vegetables are softened, about 5 minutes.
• Add milk, potatoes, and 5 cups water. Bring to a boil; reduce heat, and simmer, covered, until potatoes are almost tender, about 8 minutes.
• Stir in corn, 1 tablespoon salt, and 1/2 teaspoon pepper. Simmer until corn is tender, about 3 minutes.
• With a slotted spoon, transfer 3 cups of the solids to a blender; puree until smooth. Return to pot; add green beans. Bring to a simmer; cook until beans are tender, 5 to 8 minutes. Season again with salt; serve with hot pepper sauce, if desired.

BROWN BEAN CHOWDER

Steps:

• Place the beans and water in a large pot. Bring to a boil, and cook until the beans are almost tender, about 1 1/2 hours. Season with 1 1/2 teaspoons of chili powder, and 1 1/2 teaspoons of salt.
• While the beans are cooking, crumble the ground beef into a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is tender and meat is browned. Drain off excess grease, and stir in the tomato puree, 1 tablespoon chili powder, 1 tablespoon salt and bread crumbs. Stir into the pot with the beans, adding more water if needed to achieve your desired thickness. Taste and adjust seasonings if you like before serving.

SOUTHWESTERN BEAN CHOWDER

Steps:

• In a small bowl, mash 1 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, chiles, 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.

COUNTRY POTATO CHOWDER

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp; remove with a slotted spoon to paper towels. Drain, reserving 2 tablespoons drippings. , In the drippings, saute onion and celery until tender. Sprinkle with flour and stir until blended. Gradually add cream. stir in the potatoes, soup, parsley, Worcestershire sauce, seasoned salt and pepper. Bring to a boil; cook and stir for 1 minute. Reduce heat; cover and simmer for 25 minutes, stirring occasionally., Add carrots and beans. Cover and simmer 15 minutes longer or until vegetables are tender. Stir in corn and reserved bacon; heat through.

VERY CREAMY VEGETABLE CHOWDER A LA MOOSEWOOD

Steps:

• In a large soup pot on medium heat, sauté the onions in the butter and oil for 3 to 4 minutes.
• Stir in the celery, cover, and cook until just soft, stirring occasionally.
• Add the carrots, potatoes, water or stock, thyme, bay leaf, salt, and pepper and bring to a boil; then reduce the heat, cover, and simmer until the vegetables are just tender, about 5 minutes.
• With a strainer or slotted spoon, remove about 1 1/2 cups of the cooked vegetables and set aside in a blender or food processor.
• Add the green beans, bell peppers, and zucchini to the soup pot and cook until the green beans are tender, about 5 minutes.
• Stir in the peas and parsley, simmer for 2 more minutes, and then remove from the heat.
• Discard the bay leaf.
• Puree the reserved vegetables with the milk and cheeses to make a smooth sauce.
• Stir the sauce into the soup and gently reheat.
• Serve hot.

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.

BEAN COUNTER CHOWDER

Steps:

• In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomato; simmer for 5 minutes. Add the broth, water and seasonings. Bring to a boil; cook for 5 minutes. Add beans and macaroni; return to a boil. , Reduce heat; simmer, uncovered, until macaroni is tender, about 15 minutes. Sprinkle with parsley.

GREAT NORTHERN BEAN, HAM AND VEGETABLE CHOWDER

Steps:

• Soak beans overnight in water to cover by 2 inches.
• Drain beans.
• Add water to cover beans by 1 inch.
• Cook beans with ham hocks (I use a ham bone with some meat) for at least 2 hours on low heat. Remove ham bone from beans and let cool.
• Add all other ingredients.
• Remove ham from the bone and return ham to the bean mixture. Cook until vegetables are tender, about 30 minutes to 1 hour.
• Freezes well.
• Note: I submitted this to a family cookbook and it is the recipe that "everyone" loves.

HEARTY BEAN CHOWDER

Steps:

• In a large pot over medium high heat, saute the bacon until crisp. Remove the bacon and some of the fat; drain and set aside. Keep about 2 tablespoons of fat in the pot, add the flour and stir well to form a roux. Heat the roux until it is a dark brownish color, about 5 minutes.
• Add the onions, celery, sesame oil and carrots to the roux and saute for 2 minutes, stirring well. Add the garlic and heat for 2 more minutes. Add the water and stir well. Finally, add the white beans, black beans, cayenne pepper to taste and ground black pepper to taste.
• Bring to a boil, reduce heat to medium low and simmer for 2 hours, or until the vegetables and beans are tender and the soup is the consistency you want. If the veggies aren't tender but its too thick, you can always add more water. Return the bacon to the soup and season with salt to taste.

GREEN BEAN CHOWDER

Steps:

• Mix mushroom soup, milk, sour cream, water, spices in LARGE bowl or pot. Then mix in ham, potatoes, veggies, onion, and garlic. Lastly mix in diced tomatoes with juice.
• Pour into crock-pot.
• Cook on low heat for about 6 - 8 hours.

HAM AND BEAN CHOWDER

Steps:

• Place beans in a Dutch oven or soup kettle; add water to cover by 2-in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. , Drain beans and discard liquid. In the same kettle, saute onion, celery and garlic in butter until tender. Add beans, ham bone, water, broth, tomatoes, bay leaves, cloves and pepper; bring to a boil. Reduce heat; cover and simmer for 2 hours. , Remove ham bone, bay leaves and cloves. When cool enough to handle, remove ham from bone; cut into small pieces and return to soup. Chill for 8 hours or overnight. , Skim fat from soup. Stir in milk; cool on low until heated through. Just before serving, stir in cheese.