Corn and White Bean Chowder Recipe

Name: Corn and White Bean Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 6 slices bacon, chopped; 1 onion, chopped; 1 red bell pepper, chopped; 3 carrots, peeled and chopped; 2 tablespoons flour; 3 cups milk; 16 ounces frozen corn; 1 (15 ounce) can cannellini beans, rinsed and drained; ¼ teaspoon celery seed; 1 tablespoon red wine vinegar; ¼ teaspoon salt; ¼ teaspoon pepper

Servings: persons

6 slices bacon, chopped
1 onion, chopped
1 red bell pepper, chopped
3 carrots, peeled and chopped
2 tablespoons flour
3 cups milk
16 ounces frozen corn
1 (15 ounce) can cannellini beans, rinsed and drained
¼ teaspoon celery seed
1 tablespoon red wine vinegar
¼ teaspoon salt
¼ teaspoon pepper

1
In a large stockpot, cook bacon over medium heat until crisp, about 7 minutes.
2
Drain off all except 1 tablespoon drippings.
3
Stir in onion, red pepper, and carrots.
4
Cook, stirring often, until onion is limp, about 3 minutes.
5
Stir in flour, blending thoroughly.
6
Cook, stirring, 1-2 minutes.
7
Stir in milk and heat to boiling.
8
Mix in corn, beans, celery seeds, vinegar, salt and pepper; heat to boiling.
9
Reduce heat to low and simmer 5 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 slices bacon, chopped, 1 onion, chopped, 1 red bell pepper, chopped, 3 carrots, peeled and chopped, and more.

Yes, Corn and White Bean Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn and White Bean Chowder

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