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Nutrition Facts
Serving Size 1 (459g) Recipe makes 6 servings
Calories 579
Calories from Fat 176		(30%)
Amount Per Serving		%DV
	Total Fat 19.6g	30%
	Saturated Fat 11.6g	57%
	Monounsaturated Fat 5.3g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 54mg		18%
Sodium 1283mg		53%
Potassium 2005mg		57%
Total Carbohydrate 76.5g		25%
	Dietary Fiber 14.9g	59%
	Sugars 7.3g
Protein 30.1g		60%
detailed view... how is this calculated?

Pantry Vegetarian Chowder

Recipe #411236 | 3 hours | 3 hours prep

⁽⁰⁾ RATE IT NOW Print Recipe

By: Cook In Southwest
Feb 1, 2010

If I recall correctly, this came from a package of dried beans. It's rich comfort food that isn't really too awfully bad for you as most things in the "comfort" category are. You could certainly substitute canned beans for the cooked dried beans and get the same result. (If you do, don't add any salt, as canned beans are already salted.) Time for preparation assumes dried beans and excludes the pre-soaking time of 24 hours. You can use 1-2 cups frozen corn instead of canned if you prefer. Two cans evaporated milk almost makes 3 cups. I use that and add half and half to make the 3 cups. I like to garnish this with some plain corn tortilla chips.

SERVES 6 (change servings and units)

Ingredients

1 lb dried white bean
1 1/2 teaspoons salt
1 cup onion, chopped
1 1/2 cups celery, chopped
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups milk
1 (16 ounce) can tomatoes
1 (16 ounce) can whole kernel corn
1/4 lb monterey jack cheese, shredded (or sharp cheddar)
1 dash hot pepper sauce
1 (4 ounce) can diced green chilies (optional)

Directions

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