Crisp autumn days are here, so you know its officially soup season!
One of the most satisfying and rich types of soup is chowder. But, typically being full of cream and starchy potatoes can sometimes earn even the tastiest bowl of chowder a bad rep. Fortunately for all of us, our recipe developer Rachel found a way to work chowder into your healthy lifestyle using our Great Northern Beans!
This chowder replaces the potatoes with white beans, which when blended in a food processor make a pitch-perfect substitute for the thick, creamy base. This cuts out about half of the dairy called for in traditional chowder recipes by pureeing the beans, which gives them a creamy element without all the fat!
The thickness of the broth is complimented by spicy chorizo for balance and shrimp, corn and fresh herbs all of which burst through with flavor. This recipe comes together in about an hour but is so full of flavor everyone will think you spent all day in the kitchen!
The secret is a delicious mirepoix (French for traditional soup flavor base) made from sweet onion, red peppers, and roasted poblano peppers cooked down in high quality butter with fresh thyme. For this recipe, fresh herbs are best! Don’t worry, it may sound complicated but its super easy!
For a chowder warm, hearty and full of amazing flavors, there’s no better recipe than this one!
Spicy Shrimp and Corn White Bean Chowder
- 1 14-oz. jar Randall Beans Great Northern Beans
- 2 red peppers, seeded and coarsely chopped
- 4 poblano peppers, seeded and halved
- 1 large sweet onion, halved and thinly sliced
- 2 cloves of garlic, minced
- 2 Tbsp. high quality butter
- 2 Tbsp. olive oil
- 1 lb. ground chorizo
- 1 lb. thawed and peeled/deveined raw shrimp, patted dry
- 2 cups of milk
- 1 cup of low sodium chicken stock
- 1 14.5-oz. can each sweet corn and creamed corn
- 1 Bunch of fresh thyme, leaves removed
- 2 bay leaves
- Blackening seasoning to taste
- Your favorite hot sauce to taste (optional)
- Salt and pepper to taste
- Preheat oven to 400 degrees. Once vegetables are prepped, put a large soup pot or dutch oven on stovetop over medium high heat. Add chorizo and stir until cooked through, about 10 minutes. Drain and lightly rinse, and set aside. No need to wipe pot clean.
- Return pot to stove and add 1 Tbsp each of butter and olive oil. This is the start to the mirepoix. Add onions, garlic, red peppers, at least two Tbsp. fresh thyme leaves. Cook until onions and peppers are softened, stirring occasionally, about 15 minutes. Note: you do NOT want your vegetables to brown, so keep the heat under medium.
- While mirepoix is cooking, place halved poblanos skin side up on a roasting pan in the oven. Roast until skin is starting to char, about 10 minutes.
- Once onions and peppers are softened, add jar of great northern beans (no need to drain) to mirepoix along with chicken stock. Simmer for an additional ten minutes. About half the liquid should be absorbed.
- Remove poblano peppers from the oven and transfer to food processor.
- Transfer mirepoix and bean mixture to food processor with the poblano peppers, and pulse until mostly smooth. Set aside.
- Return pot to stove over medium high heat, adding the remaining olive oil and butter. Add shrimp and season with salt and pepper to taste. If you like, add a tsp. of blackening seasoning. Sauté shrimp until pink, about 3-4 minutes. Do not overcook.
- Add mirepoix bean mixture from food processor to shrimp. Add chorizo, both cans of corn, and milk. Stir to combine.
- Add two bay leaves to chowder and cover, cooking over medium low heat for an additional 20-30 minutes, stirring occasionally.
- Before serving, remove bay leaves. Ladle into bowls and top with a few dashes of hot sauce is desired. Serve with hot, crusty bread for dipping. Enjoy!
Want more great fall and winter-time bean soup, stew and chowder grab your free copy of our Soups and Stews cookbook!