Recipe by MOTTSBELA
"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!"
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red potatoes, chopped
imitation bacon bits
dried celery flakes
ground dry mustard
cayenne pepper to taste
salt and pepper to taste
1 1/2 cups
1 1/2 cups
1 (15 ounce) can
European soldier beans, drained, liquid reserved
Thick and rich and delicious! I made a couple of alterations - a leek instead of an onion, fresh celery instead of celery flakes, and veggie brats seasoned with a little liquid smoke in place of the bacon bits. This is a great flexible recipe and one I'll be making often.
Really yummy and filling! I left out the bacon bits and celery salt because I didn't have any, but it still had a lot of flavor. I also subbed Earth Balance for the butter to make it vegan. Thanks!
My boyfriend & I absolutely loved this! I don't eat beans, so I left those out of the recipe but everything still turned out well. I've tried plenty of potato soups,stews,chowders but none have a good flavor until this one. I believe this will be a staple in our house.
Delicious! A real stick to your ribs chowder.
Really enjoyed this recipe. Only variation I made was to add additional vegetables & had alder smoked salt as I don't use bacon bits. House smells wonderful with the aromas! :) Thanks for this recipe.
I won't use red skin potatoes, so subbed one of the potatoes with a carrot for color. I had no butter, so only used the flour to thicken the soup. I would never have thought to use cloves in a bean soup, so found that interesting!
* Percent Daily Values are based on a 2,000 calorie diet.
Bela's Potato and White Bean Chowder
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 118
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