with white beans / green onions
Chowder is an easy soup to love, especially when it's packed with vegetables, protein-rich beans, and topped with crispy pepitas!
Smarts: Blending a portion of the soup gives it a creamy base without the need to add any cream.
- Leeks - 2 , chopped
- Cauliflower florets - 1 lb
- Carrots - 8 oz , diced
- Corn kernels, fresh or frozen - 1 1/2 cups
- Green onions - 2 stalks , chopped, green and white parts separate
- Beans, any white (15 oz / 397 g) - 1 can , drained and rinsed
- Butter - 2 Tbsp
- Thyme, dried - 1/2 tsp
- Salt - 1/2 tsp
- Wine, white - 1/2 cup (sub stock)
- Stock, any type - 5 cups
- Bay leaf - 1
- Hot sauce (opt) - for serving
- Pepitas / pumpkin seeds - 1/4 cup
- Baguette (opt) - for serving
Heat a Dutch oven with butter over medium heat. When the butter melts, add leeks and white parts of green onions. Saute until leeks are very tender, 6 to 8 minutes.
Stir in thyme, salt, and white wine. Bring to a simmer and simmer for 3 to 4 minutes until the white wine reduces by about half.
Pour stock over the soup and bring to a simmer.
Add bay leaf, carrots, and cauliflower florets. Cover the soup and simmer until the vegetables are tender, ~15 minutes. (Reduce the heat as needed.)
Stir the beans and corn into the soup just until heated through.
Move the chowder off the heat and discard the bay leaf.
If you’d like a thicker chowder, use an immersion blender to blend a small portion of the soup. (The blended beans and cauliflower will serve as a natural thickener.)
Taste the chowder and season with some salt and pepper, if needed. You can add some hot sauce if you’d like it spicy.
Enjoy the chowder with pepitas and green parts of green onions on top and baguette on the side.