Triple Bean Chowder
A hearty, creamy bean chowder packed with three types of beans and savory seasonings, perfect for comforting meals and suitable for vegetarians or meat-eaters alike.
Ingredients
Instructions
- Saute celery and onion in margarine until soft.
- Stir in flour, Worcestershire sauce, salt, paprika, pepper, and garlic powder until smooth.
- Remove from heat and stir in chicken broth and milk.
- Heat to boiling, then boil for 1 minute.
- Add kidney beans, garbanzo beans, and green beans.
- Simmer, uncovered, for 5 minutes.
- Serve with biscuits.
Tips & Substitutions
For a creamier chowder, consider using half-and-half instead of milk. If you're out of margarine, butter can be used as a substitute for sautéing. You can also add fresh herbs like thyme or rosemary to elevate the flavor. If you prefer a spicier kick, a pinch of cayenne pepper can work wonders. This chowder is versatile; feel free to mix in leftover vegetables or proteins for added substance.
Serving Suggestions
This Triple Bean Chowder pairs beautifully with biscuits, making for a hearty meal. For a complete dining experience, serve with a side salad or some crusty bread for dipping. If you're entertaining, consider serving it with a light white wine or iced tea. It also makes for a comforting lunch option when paired with a sandwich.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop over low heat, stirring occasionally to prevent sticking. You can add a splash of milk or broth to loosen the chowder if it thickens. Avoid reheating in the microwave for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Triple Bean Chowder contains roughly 174 calories, with 7g protein, 34g carbohydrates, and 1g fat. It is an excellent source of vitamin C (33% of the Daily Value), dietary fiber (22% of the Daily Value), and iron (20% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 2056mg per serving (89% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of beans in this chowder?
Absolutely! You can substitute with black beans, pinto beans, or any other variety you prefer. Just ensure they are cooked and drained if using canned beans. Mixing different beans can enhance the texture and flavor of your chowder.
Is there a vegetarian option for this chowder?
Yes! To make this chowder vegetarian, simply use vegetable broth instead of chicken broth. All the other ingredients are already plant-based, making it a great option for vegetarians. You can also add more vegetables like corn or bell peppers for added nutrition.
How can I thicken the chowder if it’s too thin?
If your chowder turns out too thin, you can thicken it by mixing a tablespoon of cornstarch with a little cold water to create a slurry. Stir this into the boiling chowder and let it cook for a few minutes until thickened. Alternatively, you can blend a portion of the chowder and then stir it back in for a creamier consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).