Skip to main content

White Bean Chowder with Milk

White Bean Chowder with Milk

Cold days (or leftover ingredients) call for this delicious, hearty chowder! Filled with delightful vegetables and dairy, this chowder is filled with the nutrients to power you through the day.
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 34 minutes
Course Soup
Servings 4
Calories 272 kcal


  • 2 tsp vegetable oil
  • 1 cup chopped onion
  • 2 tsp minced garlic
  • 2 cans (15-ounce) white cannellini or Great Northern beans, drained
  • 1 can (4-ounce) diced green chilies
  • 1 cup frozen corn kernels
  • 1/2 cup grated carrot
  • 1/4 cup diced celery
  • 1 cup low-sodium chicken broth
  • 1 tbsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp salt (optional)
  • 2 cups fat-free or low-fat milk
  • 1 tbsp cornstarch
  • 1 cup shredded reduced-fat Cheddar cheese, divided
  • 4 tbsp fresh chopped cilantro (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.