Kidney Bean Chowder Recipes

KIDNEY BEAN CHOWDER

Steps:

• Saute bacon in 2 1/2 quart saucepan over medium-high heat until crisp; remove with slotted spoon and set aside for garnish.
• Drain all but 3 tablespoons of fat from pan.
• Add onion,green pepper and celery to pan and saute over medium heat until softened, 5 to 8 minutes.
• Remove from heat and stir in flour.
• Add beans,carrots,parsley,bay leaf.thyme and beef broth and blend well.
• Bring to a boil over medium high heat.
• Reduce heat, cover and simmer 40 minutes or until carrots are tender. ( Add pototoes with carrots if using them. Add meat here too.).
• Ladle into bowls, garnish with reserved bacon and serve.

SAUSAGE BEAN CHOWDER

Steps:

• In a Dutch oven or soup kettle, brown sausage until no longer pink; drain. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours. Remove bay leaf.

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.

CORN AND BEAN CHOWDER

Steps:

• In a large pot heat the oil.
• Saute the onions and garlic.
• Add 3 cups of corn, the stock, and the nutmeg.
• Bring it to a boil and simmer until the corn is tender.
• Meanwhile puree the additional 1 cup of corn in a blender or food processor.
• When the corn and stock is tender add the pureed corn, the milk, the kidney beans, and the salt.
• Bring it almost to a boil.
• Lower the heat and let it simmer for about 5 minutes.