Yankee Bean Chowder
A hearty, comforting Yankee Bean Chowder featuring tender beans, fresh vegetables, and creamy milk, perfect for family meals and cold days with rich, wholesome flavors.
Ingredients
Instructions
- Soak the dried pea beans until they swell, about a couple of hours.
- Drain the beans and put them in a kettle with 3 quarts of fresh water.
- Add the finely chopped onions and bring to a boil.
- Adjust the heat and simmer until the beans are just tender, about 30 to 45 minutes.
- Add the diced carrots, green peppers, canned tomatoes, salt, and black pepper, then cook until the vegetables are tender, about 25 minutes.
- Add the milk last and heat through.
- Serve the chowder as soon as it is hot.
Tips & Substitutions
For a creamier texture, consider blending a portion of the chowder before adding the milk. If you don't have dried pea beans, you can substitute with canned beans, but adjust the cooking time accordingly. Fresh herbs like thyme or bay leaves can enhance the flavor. This recipe is perfect for adapting seasonal vegetables, making it versatile for any time of year.
Serving Suggestions
Serve the chowder hot, garnished with fresh herbs or a sprinkle of black pepper. It pairs beautifully with crusty bread or a light salad for a complete meal. For a hearty touch, consider serving alongside American recipes like Mother'S Gingerbread for dessert to round out the meal.
Storage & Reheating
Leftover Yankee Bean Chowder can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, stirring occasionally. If the chowder thickens too much, add a splash of milk or water to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Yankee Bean Chowder contains roughly 485 calories, with 11g protein, 87g carbohydrates, and 13g fat. It is an excellent source of vitamin C (57% of the Daily Value), dietary fiber (46% of the Daily Value), and iron (41% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 715mg per serving (31% 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 other types of beans in this chowder?
Yes, you can use other beans such as navy or cannellini beans. Just ensure they are cooked until tender. Adjust the soaking and cooking times based on the type of beans you choose.
Is it possible to make this chowder vegetarian?
Absolutely! This recipe is already vegetarian-friendly. Just ensure that the canned tomatoes and any additional ingredients you use are free from animal products. You can also enhance the flavor with vegetable broth instead of water.
Can I freeze the chowder?
Yes, you can freeze Yankee Bean Chowder. Allow it to cool completely, then store it in a freezer-safe container for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove.
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).