TRandallRecipes_2his unusual chowder recipe features Randall Great Northern Beans for a new twist on an old favorite. A traditional New England clam chowder is milk or cream-based and has a much thicker consistency than other chowders. New England clam chowder is always made with potatoes, onions and clams, never tomatoes. Depending on which part of the East Coast you are dining in, there will be different variations of chowders. You might try a Rhode Island style chowder which features a clear broth and bacon, or you might try a Manhattan style chowder that incorporates big, juicy chunks of tomatoes to replace the milk normally used for the broth.

Our New England bean chowder is a fun twist on the classic clam chowder. It remains true to the guidelines of a traditional chowder with a creamy consistency, chopped onions and potatoes, but has unexpected components like cayenne pepper and tomatoes. We have a really simple trick to make your chowder extra thick and creamy. After your beans, vegetables and seasoning have been cooking in a stockpot of water for 30 minutes, take some of the mixture out and puree it with milk and yeast, then add it back into the stockpot. This step ensures that your chowder will have a rich consistency. You can’t have a chowder without oyster crackers. Crumble some oyster crackers on top of your chowder for the perfect garnish!


New England Bean Chowder


  • 1 1/8 cups Randall Great Northern Beans, drained and rinsed
  • 5 cups water
  • 1 onion, chopped
  • 1 cup celery, cut in small dice
  • 1 cup carrot, cut in small dice
  • 1 1/2 cups potato, cut in 1/2 inch cubes
  • 1 cup fresh or canned drained tomatoes
  • 1 1/2 teaspoons salt
  • 1/8 teaspoon cayenne pepper
  • 1 1/2 cups milk
  • 1 tablespoon nutritional yeast


  1. Add the Randall Beans, vegetables, salt, cayenne pepper to water and cook for 30 to 45 minutes, or until vegetables are tender.
  2. Remove 1 cup soup and purée. Stir the milk and yeast gradually into the purée, then slowly stir this back into the soup pot. 
  3. Cook over low heat uncovered, stirring until soup thickens slightly and is heated through.
  4. Adjust seasoning to taste. Serves 6.
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