White Bean Chowder with Milk

15min

Prep time

20min

Cook time

Servings

Ingredients:

2 teaspoons vegetable oil

1 cup yellow onion, chopped

2 teaspoons garlic, minced

2 (15-ounce) cans white cannellini beans, or great northern beans, drained

1 (4-ounce) can diced green chilis

1 cup corn kernels

1/2 cup carrot, grated

1/4 cup celery, diced

1 cup low-sodium chicken broth

1 tablespoon cumin

2 teaspoons chili powder

1/2 teaspoon salt, optional

2 cups fat-free milk (skim milk), or low-fat milk

1 tablespoon corn starch

1 cup shredded reduced-fat cheddar cheese, divided

4 tablespoons cilantro, chopped, optional

In a large saucepan, stir together oil, onion and garlic over medium heat until onion is softened, about 5 minutes.
Add 1 can of beans and mash into onion mixture with a potato masher or a slotted spoon (mixture will be chunky.)
Stir in second can of beans, green chilies, corn, carrot, celery, chicken broth, cumin, chili powder and salt, if desired; bring mixture to a simmer.
Blend cornstarch into milk and stir into chowder; bring slowly to a boil, stirring frequently.
Reduce heat and simmer 5 minutes, or until corn and celery are tender and mixture thickens.
Stir in 1 cup of the cheese just until melted.
Serve in individual bowls and top with fresh chopped cilantro, if desired.

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