When I think of chowder I always thinks of a thick creamy base. I know that all chowders aren’t that way, but being that is what “chowder” meant to me going up, that is where my head goes when I hear the word. I recently tried out the chicken chili bean chowder using Bush’s chili beans.
I must admit their chili beans are my favorite bean to use in cooking, next would be their black beans. I love that they come soaked in seasonings. This chowder does have milk used in the base but isn’t thick and heavy. It is more brothy with the addition of milk. This richens the broth, but there are not heavy thickeners uses so it still stays nice and light.
Even though the base is light they are plenty of veggies in addition to the beans to still make this chowder filling. It was delicious and a nice change from what I think of a “chowder”.
In addition to this great recipe today, I also have a giveaway from Bush’s Beans to accompany it, so be sure to jump over to the giveaway page and enter.Print
- 1 Tbsp olive oil
- 1 medium onion, finely diced
- 1 rib celery, diced
- 1 medium carrot, diced
- 3 cloves of garlic, minced
- 1 cup cooked and shredded chicken
- 2 (16 oz) can’s Bush’s Chili Beans, drained
- 1 (4 oz) can diced green chiles
- 1 cup frozen corn
- 1 tsp cumin
- 4 cups vegetable or chicken stock
- 2 cups milk
- 4 Tbsp cilantro, chopped
- 1 cup shredded cheddar cheese
- In a large stock pot, het oil over medium heat. Add onion, celery, carrots, and garlic. Cook 5 minutes, stirring often.
- Add remaining ingredients except cilantro and cheese. Bring to a simmer and cook for 25 minutes.
- Serve soup garnished with cilantro and cheese. Serves 6-8.
Recipe adapted and used with permission from Bush’s Beans.
Disclosure: This is a sponsored post. I am a brand ambassador for Bush’s Bean. My opinions are my own.