Bela's Potato and White Bean Chowder

SUBMITTED 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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PREP TIME	15 Min
COOK TIME	45 Min
READY IN	1 Hr

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1/4 cup butter
1/4 cup all-purpose flour
1/2 onion, chopped
2 cloves garlic, minced
4 medium red potatoes, chopped
1/2 tablespoon imitation bacon bits
1/8 teaspoon dried celery flakes
1 pinch ground dry mustard
1 pinch ground cloves
cayenne pepper to taste
salt and pepper to taste
1 1/2 cups rice milk
1 1/2 cups water
1 (15 ounce) can European soldier beans, drained, liquid reserved

DIRECTIONS

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.

FOOTNOTE

European soldier beans are a long, white heirloom bean. Any type of white bean may be substituted.

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REVIEWS

Reviewed on Apr. 22, 2007 by punkyballstar

My boyfriend & I absolutely loved this! I don't eat beans, so I left those out of the recipe... MORE

Reviewed on May 31, 2007 by trishthedish725

Delicious! A real stick to your ribs chowder. MORE

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Recipe Submitter:

MOTTSBELA

	Cooking Level: Expert Home Town: Savannah, Georgia, USA Living In: Seattle, Washington, USA
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