Hearty Bean Chowder Recipe - Allrecipes.com
Hearty Bean Chowder Recipe
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Hearty Bean Chowder

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"A meal in itself. This recipe could easily be made meatless. I sometimes serve it over rice for a whole meal, or by itself as a hearty soup."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    2 hrs

    2 hrs 30 mins


  1. In a large pot over medium high heat, saute the bacon until crisp. Remove the bacon and some of the fat; drain and set aside. Keep about 2 tablespoons of fat in the pot, add the flour and stir well to form a roux. Heat the roux until it is a dark brownish color, about 5 minutes.
  2. Add the onions, celery, sesame oil and carrots to the roux and saute for 2 minutes, stirring well. Add the garlic and heat for 2 more minutes. Add the water and stir well. Finally, add the white beans, black beans, cayenne pepper to taste and ground black pepper to taste.
  3. Bring to a boil, reduce heat to medium low and simmer for 2 hours, or until the vegetables and beans are tender and the soup is the consistency you want. If the veggies aren't tender but its too thick, you can always add more water. Return the bacon to the soup and season with salt to taste.
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Reviews More Reviews

Most Helpful Positive Review
Nov 11, 2003

Great recipe! I didn't thicken with flour, I added the beans without draining them, and gave it a quick whiz with a hand blender. Not too much just enough to break up a few of the beans to thicken the soup. I also added 2 handfuls of small shell pasta. I used chicken broth as well. My kids loved it! Will definately become a regular at our table!

Most Helpful Critical Review
Dec 23, 2010

This was not an enjoyable meal at all. It didn't look appetizing and the entire chowder had an off taste to it. I can't put my finger on what the odd flavor was but it wasn't good. I won't be making this again.


32 Ratings

Jul 23, 2003

Excellent! A meal in itself! During the last 15 minutes of cooking, I added a cup of water-

Jun 21, 2003

This soup was delicious and very, very easy. I made it with turkey bacon to be more health conscious, and it tasted great. I sauteed the veggies in a little oil (as the turkey bacon yields no fat), added the flour after the water, and left the meat in the soup while it simmered. It tastes excellent with cooked rice - either over it, or added to it.

Jun 21, 2003

This is an outstanding chowder. I used Chicken Broth in place of the water but doubt it made much of a difference. I made it for a church soup dinner and of the 4 soups there it was the first one gone.

Mar 05, 2008

Love beans, but could not get past the bacon roux.

Feb 01, 2006

This recipe was great, also very easy. I used a little more flour than requested because I decided to leave all the bacon grease in because that is the best part. I also added two chopped jalepenos that gave it a very fresh, green flavor. All together the flavor was amazing and the broth/roux made the soup very thick. I recommend serving it with a hard french bread, either by pooring the soup over the bread or dipping in the soup. Amazing!

Jun 21, 2003

This is such a good chowder. My family just raved over it. I served it with cornbread. What a great comfort food. I too substituted chicken broth for the water. WOW!! Soooo delicious.


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  • Calories
  • 314 kcal
  • 16%
  • Carbohydrates
  • 40.3 g
  • 13%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 10.9 g
  • 17%
  • Fiber
  • 8.8 g
  • 35%
  • Protein
  • 14.8 g
  • 30%
  • Sodium
  • 205 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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