Pantry Vegetarian Chowder Recipe

Name: Pantry Vegetarian Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb dried white bean; 1 ½ teaspoons salt; 1 cup onion, chopped; 1 ½ cups celery, chopped; ¼ cup butter; ¼ cup flour; ½ teaspoon salt; ¼ teaspoon pepper; 3 cups milk; 1 (16 ounce) can tomatoes; 1 (16 ounce) can whole kernel corn; 14 lb monterey jack cheese, shredded (or sharp cheddar); 1 dash hot pepper sauce; 1 (4 ounce) can diced green chilies (optional)

Servings: persons

1 lb dried white bean
1 ½ teaspoons salt
1 cup onion, chopped
1 ½ cups celery, chopped
¼ cup butter
¼ cup flour
½ teaspoon salt
¼ teaspoon pepper
3 cups milk
1 (16 ounce) can tomatoes
1 (16 ounce) can whole kernel corn
14 lb monterey jack cheese, shredded (or sharp cheddar)
1 dash hot pepper sauce
1 (4 ounce) can diced green chilies (optional)

1
Sort, rinse, and soak beans overnight.
2
Drain and rinse.
3
In large pot, cook beans in 6-8 cups water with 1 1/2 teaspoons salt.
4
Cook until tender (about 2-2 1/2 hours.)
5
Don't drain.
6
Meanwhile, cook onion and celery briefly in butter.
7
Stir in flour, salt, and pepper.
8
Gradually stir in milk and bring mixture to boil.
9
Add to the beans along with the other ingredients.
10
Heat to boiling.

6696

kcal

Calories

541

Fat

Carbs

406

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 14 ingredients. The key ingredients include: 1 lb dried white bean, 1 ½ teaspoons salt, 1 cup onion, chopped, 1 ½ cups celery, chopped, and more.

Yes, Pantry Vegetarian 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.

Pantry Vegetarian Chowder

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