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Introduction:
When the temperatures dip and the chill of evening sets in, nothing warms the soul like a hearty bowl of Front Porch Bean Chowder. This comforting dish has quickly become a family favorite, with its rich flavors and filling ingredients. Whether you're preparing it for a quiet night at home or serving it up for a small gathering, this chowder is sure to satisfy. Its creamy base combined with tender beans, smoky seasonings, and a touch of spice makes it the perfect meal to enjoy by the fire. Trust me, after trying this recipe just once, you'll be craving it all season long!
Ingredients:
2 tablespoons olive oil
1 medium onion, diced
2 garlic cloves, minced
1 medium carrot, chopped
2 celery stalks, chopped
3 cups vegetable broth (or chicken broth for non-vegetarian version)
1 can (15 oz) of white beans (such as cannellini or great northern), drained and rinsed
1 can (15 oz) of kidney beans, drained and rinsed
1 medium potato, peeled and diced
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper (optional for heat)
Salt and pepper to taste
1 cup heavy cream or coconut milk (for a vegan option)
Fresh parsley, chopped (for garnish)
Instructions:
Prepare the base: In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until softened, about 4-5 minutes. Stir occasionally to prevent burning.
Add the vegetables: Add the chopped carrots, celery, and potato to the pot. Stir and cook for another 3-4 minutes, allowing the vegetables to soften slightly.
Simmer the broth: Pour in the vegetable broth and bring the mixture to a gentle boil. Add the white beans, kidney beans, thyme, smoked paprika, cumin, cayenne pepper, salt, and pepper. Stir to combine, then reduce the heat and let it simmer for about 20 minutes, or until the vegetables are tender.
Blend for creaminess: Using an immersion blender, blend the chowder until it reaches your desired consistency. For a smoother chowder, blend until fully pureed. For a chunkier texture, blend just halfway, leaving some beans and veggies intact.
Finish with cream: Stir in the heavy cream (or coconut milk) and let the chowder simmer for an additional 5 minutes, ensuring everything is well combined and heated through.
Serve: Ladle the chowder into bowls, garnish with fresh parsley, and serve hot. Enjoy the cozy warmth of this delightful dish!
Tips for Serving and Storing:
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