Belas Potato And White Bean Chowder Recipes

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SWEET POTATO CHOWDER

Provided by Food Network

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 15



Sweet Potato Chowder image

Steps:

  • Cook the bacon in a large stockpot over medium heat until it begins to crisp. Spoon off the bacon fat, except for a thin coating. Add the peppers and onion to the bacon and continue cooking, stirring frequently, until the vegetables are tender.
  • Add the sweet potatoes, chicken broth, and chipotles and simmer, covered, 15 minutes or until the potatoes are tender. Stir in the corn, milk, and salt; heat through. Serve with quesadillas and garnish with cilantro.
  • Heat tortillas in a preheated 350 degree F oven until warm. Top each with some shredded Monterey Jack and a few cilantro leaves. Top each with another tortilla. Heat until cheese is melted.
  • Yield: 4 servings

1/2 pound thick-sliced bacon, cut into 1/2-inch pieces
1/2 medium sweet red pepper, diced
1/2 medium sweet green pepper, diced
1/2 large white onion, diced
2 large sweet potatoes, peeled and cut into 1-inch cubes
3 (14.5-ounce) cans chicken broth
3 canned chipotle chiles, minced
2 (14-ounce) cans corn
1 cup lowfat milk
1/2 teaspoon salt
Monterey Jack Quesadillas, recipe follows
Cilantro leaves, for garnish
8 flour tortillas
1 cup Monterey Jack, shredded
1/4 cup picked cilantro leaves

POTATO AND BEAN CHOWDER

Found this in cooking light mag. I added more potato to make it a little more hardy along with using broth instead of consumme (use vegetable broth for a great vegetarian dish). My husband and kids loved it. Great way to get those beans in your diet. Yumm!

Provided by NYSally

Categories     Chowders

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 15



Potato and Bean Chowder image

Steps:

  • Spray large pot with cooking spray and heat over medium heat.
  • Add onion, celery, green pepper, red pepper and garlic.
  • Saute about 5 minutes, till vegetables are crisp-tender.
  • Add water, potato, tomatoes, garbanzo, kidney, and white beans, beef broth and pepper.
  • Bring to boil, reduce heat and simmer about 30 minutes, till potatoes are tender, stirring occasionally.
  • Sprinkle with parmesan cheese.

cooking spray
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup chopped red pepper
1 clove garlic (minced)
2 1/4 cups water
3 cups potatoes (peeled and cubed)
2 (15 ounce) cans diced tomatoes with mild green chilies
1 (16 ounce) can garbanzo beans (drain and rinse)
1 (16 ounce) can kidney beans (drain and rinse)
1 (16 ounce) can small white beans (drain and rinse)
2 (15 ounce) cans beef broth
1/4 teaspoon black pepper
3 tablespoons parmesan cheese

POTATO, GREEN BEAN AND BACON CHOWDER

This is a thick and hearty potato soup. It really satisfies a hungry appetite on a cold day. I have prepared the soup and left in a crockpot on low for several hours.

Provided by Ms B.

Categories     Chowders

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10



Potato, Green Bean and Bacon Chowder image

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.

Nutrition Facts : Calories 270.2, Fat 18, SaturatedFat 8.5, Cholesterol 41.2, Sodium 517.4, Carbohydrate 20.9, Fiber 2.3, Sugar 3.4, Protein 7.3

8 slices bacon, cut up
1 cup chopped onion
2 cups cubed potatoes
1 cup water
1 can cream of chicken soup
1 cup sour cream
1 3/4 cups milk
1 cup frozen green beans, thawed
1/8-1/4 teaspoon pepper
2 tablespoons chopped parsley

BELA'S POTATO AND WHITE BEAN CHOWDER

A thick, flavorful blend of potatoes and beans! I invented this recipe with ingredients I managed to scrounge on a winter's night several years ago. It has become a cold weather staple. I always serve it with bread and plenty of hot sauce. My cat, Bela, goes nuts when I make this!

Provided by MOTTSBELA

Categories     Chowder

Time 1h

Yield 4

Number Of Ingredients 14



Bela's Potato and White Bean Chowder image

Steps:

  • In a large saucepan over medium heat, melt the butter and stir in the flour to form a roux. Mix in the onion and garlic, and cook and stir until tender.
  • Place the potatoes and bacon bits into the saucepan. Cook and stir until well coated with the roux. Season with celery flakes, ground dry mustard, cloves, cayenne pepper, salt, and pepper. Mix in the rice milk, water, and the liquid from the beans. Bring to a boil, reduce heat, and simmer 25 minutes, until the potatoes are tender. Increase the amount of liquid if the soup seems too thick.
  • Mix the beans into the soup, and continue cooking about 10 minutes, until heated through.

Nutrition Facts : Calories 424 calories, Carbohydrate 66.2 g, Cholesterol 30.5 mg, Fat 13.1 g, Fiber 9.4 g, Protein 11.9 g, SaturatedFat 7.5 g, Sodium 557.1 mg, Sugar 3 g

¼ cup butter
¼ cup all-purpose flour
½ onion, chopped
2 cloves garlic, minced
4 medium red potatoes, chopped
½ tablespoon imitation bacon bits
⅛ teaspoon dried celery flakes
1 pinch ground dry mustard
1 pinch ground cloves
cayenne pepper to taste
salt and pepper to taste
1 ½ cups rice milk
1 ½ cups water
1 (15 ounce) can European soldier beans, drained, liquid reserved

BELA'S POTATO AND WHITE BEAN CHOWDER

A thick, flavorful blend of potatoes and beans! I invented this recipe with ingredients I managed to scrounge on a winter's night several years ago. It has become a cold weather staple. I always serve it with bread and plenty of hot sauce. My cat, Bela, goes nuts when I make this!

Provided by MOTTSBELA

Categories     Chowder

Time 1h

Yield 4

Number Of Ingredients 14



Bela's Potato and White Bean Chowder image

Steps:

  • In a large saucepan over medium heat, melt the butter and stir in the flour to form a roux. Mix in the onion and garlic, and cook and stir until tender.
  • Place the potatoes and bacon bits into the saucepan. Cook and stir until well coated with the roux. Season with celery flakes, ground dry mustard, cloves, cayenne pepper, salt, and pepper. Mix in the rice milk, water, and the liquid from the beans. Bring to a boil, reduce heat, and simmer 25 minutes, until the potatoes are tender. Increase the amount of liquid if the soup seems too thick.
  • Mix the beans into the soup, and continue cooking about 10 minutes, until heated through.

Nutrition Facts : Calories 424 calories, Carbohydrate 66.2 g, Cholesterol 30.5 mg, Fat 13.1 g, Fiber 9.4 g, Protein 11.9 g, SaturatedFat 7.5 g, Sodium 557.1 mg, Sugar 3 g

¼ cup butter
¼ cup all-purpose flour
½ onion, chopped
2 cloves garlic, minced
4 medium red potatoes, chopped
½ tablespoon imitation bacon bits
⅛ teaspoon dried celery flakes
1 pinch ground dry mustard
1 pinch ground cloves
cayenne pepper to taste
salt and pepper to taste
1 ½ cups rice milk
1 ½ cups water
1 (15 ounce) can European soldier beans, drained, liquid reserved

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