White Bean Chowder with Milk

Yield:
Makes 6 servings

Preparation Time:
15 min; Cook Time: 20 min.

A warm, wonderful low-fat alternative to chili.

Ingredients:

  1. 2 teaspoons vegetable oil
  2. 1 cup chopped onion
  3. 2 teaspoons minced garlic
  4. 2 cans (15 oz. ea) white cannellini or Great Northern beans, drained
  5. 1 can (4 oz.) diced green chilies
  6. 1 cup frozen corn kernels
  7. 1/2 cup grated carrot
  8. 1/4 cup diced celery
  9. 1 cup low sodium chicken broth
  10. 1 Tablespoon ground cumin
  11. 2 teaspoons chili powder
  12. 1/2 teaspoon salt (optional)
  13. 2 cups fat free or low fat milk
  14. 1 Tablespoon cornstarch
  15. 1 cup shredded reduced fat cheddar cheese, divided
  16. 4 Tablespoons fresh chopped cilantro (optional)
Directions:

In a large saucepan, stir together oil, onion and garlic over medium heat until onion is softened, about 5 minutes.  Add 1 can of beans and mash into onion mixture with a potato masher or a slotted spoon (mixture will be chunky).
 
Stir in second can of beans, green chilies, corn, carrot, celery, chicken broth, cumin, chili powder and salt, if desired; bring mixture to a simmer.  

Blend cornstarch into milk and stir into chowder; bring slowly to a boil, stirring frequently.  Reduce heat and simmer 5 minutes, or until corn and celery are tender and mixture thickens.  

Stir in 1 cup of the cheese just until melted.
 
Serve in individual bowls and top with fresh chopped cilantro, if desired.

Recipe Created By 3-A-Day Of Dairy

Photo and recipe compliments of The Midwest Dairy Association, www.midwestdairy.com



By continuing to browse our site, you agree to our use of Cookies, Privacy Policy and Terms of Service.

TDS 3