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White Bean Seafood Chowder

Packed with seafood and enriched with white beans, this chowder is perfect for your East Coast-inspired kitchen party!
Pulses Beans
Prep Time 15 minutes
Cook Time 35 minutes
Servings 8 cups (2 L)
Print Recipe Cook Mode

Nutrition

Serving Size: 1 cup (250 mL) Calories: 279 Total Fat: 13 g Saturated Fat: 8 g Carbohydrate: 26 g Fibre: 5 g Sugars: 3 g Protein: 14 g Cholesterol: 59 mg Sodium: 330 mg Potassium: 800 mg Iron: 3 mg

Ingredients

  • 2 cups (500 mL) cooked great northern beans, or 1 can (19 oz/540 mL) can white beans, drained & rinsed (see notes)
  • 1/4 cup (60 mL) warm water
  • 1 Tbsp (15 mL) unsalted butter
  • 1 1/2 cups (375 mL) finely diced white onion
  • 1 cup (250 mL) finely diced celery
  • 1/4 cup (60 mL) white wine (see notes)
  • 2 cups (500 mL) low sodium chicken or vegetable stock
  • 1 cup (250 mL) 35% cream (see notes)
  • 2 cans (10 oz/142 g) chopped clams in juice
  • 3 bay leaves
  • pinch cayenne pepper
  • 1 lb (454 g) potatoes, peeled & cut into 1/2-inch (1 cm) cubes
  • 1/2 lb (227 g) cleaned raw seafood (shrimp, scallops, etc.)
  • salt & ground black pepper, to taste
  • 2-3 tsp (10-15 mL) fresh lemon juice

Directions

  • Place cooked beans and warm water in a food processor and process until smooth. Set aside.
  • In a large stock pot, heat butter until melted, then add onions and celery. Cook until tender, about 5 minutes, stirring occasionally.
  • Deglaze stock pot with white wine and cook for another 2-3 minutes.
  • Stir in stock, cream, prepared bean puree and juice from clams (reserving the clam meat), bay leaves, cayenne and potatoes. Stir well.
  • Bring to a simmer and cook uncovered until potatoes are tender, but not falling apart, approximately 20 minutes, stirring occasionally.
  • Stir in the reserved clams and raw seafood and continue to simmer until the seafood is fully cooked, approximately 3-5 minutes.
  • Remove bay leaves. Season to taste with salt and pepper, squeeze in fresh lemon juice and enjoy with a sliced warm baguette.

Notes

  • Canned white beans include cannellini or white kidney beans for this recipe.
  • If cooking beans from dry for this recipe, be sure to cook them until they are very tender. This will create a creamier chowder. Check out our website for more info on cooking dry beans.
  • The white wine can be substituted with dealcoholized white wine or apple juice.
  • Looking to reduce fat content in this dish? 2% milk can be substituted for 35% cream. The texture will change slightly.

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