Green Bean Chowder
Cozy up with a bowl of homemade Green Bean Chowder, a hearty and comforting dish bursting with wholesome ingredients. This creamy soup combines tender green beans and diced potatoes in a velvety broth made from chicken or vegetable stock, heavy cream, and milk. Sautéed onions, garlic, and a hint of bay leaf add layers of aromatic flavor, while a touch of flour creates a perfectly thickened, luscious texture. Partially blending the chowder ensures a balance of creamy richness with satisfying vegetable chunks in every spoonful. Ready in under an hour, this recipe is perfect for a nourishing weeknight dinner or a cozy family meal. Don't forget to garnish with fresh parsley for a pop of color and added freshness! Keywords: green bean chowder recipe, creamy chowder, hearty vegetable soup, green bean recipes, comfort food.
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Recipe Information
Ingredients
- 400 grams green beans
- 300 grams potatoes
- 2 tablespoons unsalted butter
- 1 medium onion
- 2 garlic cloves
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
- 2 tablespoons all-purpose flour
- 1 cup milk
Instructions
Wash the green beans and trim the ends. Chop them into 1-inch pieces and set aside.
Peel the potatoes and dice them into small cubes, roughly 1/2 inch in size. Set aside.
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes, until it becomes translucent.
Mince the garlic cloves and add them to the pot. Cook for an additional minute, stirring frequently to avoid burning.
Sprinkle the flour over the onion and garlic mixture, stirring well to evenly coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Slowly pour in the chicken or vegetable broth, whisking continuously to prevent lumps from forming. Add the bay leaf.
Increase the heat to medium-high and bring the mixture to a gentle boil. Add the diced potatoes and green beans. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the vegetables are tender.
Once the vegetables are cooked, remove the bay leaf from the pot.
Stir in the heavy cream and milk. Season with salt and black pepper to taste. Allow the chowder to heat through, but do not let it boil after adding the cream.
Use an immersion blender to partially blend the soup for a creamy texture while still leaving some chunks of vegetables. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.
Taste and adjust seasonings as needed. If the soup is too thick, add a splash of additional broth or milk to achieve the desired consistency.
Serve hot, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
1678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.9 g | 145% | |
| Saturated Fat | 65.8 g | 329% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 6523 mg | 284% | |
| Total Carbohydrate | 127.0 g | 46% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 38.1 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 605 mg | 47% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 3326 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
