Creamy Bean Chowder
Servings
4-6
Prep Time: 30 Min
Cook Time: 4-6 hrs.
Pre Heat:
400 Degrees & Boil
Introduction
Creamy Bean Chowder
The Best Chowder
Gluten Free Variation: Use 142 grams of a gluten-free flour blend. If you are not using a blend with xanthan gum, add an additional ¼ teaspoon of xanthan gum.
Ingredients
- 1 pound dried beans
- 1 Tablespoon salt
- 2 large dried chili negro chilis
- ¼ cup oil
- 1 onion, diced
- 6 cloves garlic, smashed and peeled
- ½ teaspoon salt
- 1 can diced tomatoes
- 3 large carrots, cut in ½-inch dice
- 2-3 yellow potatoes, peeled and cut into ½-inch dice
- 2 stalks celery or one celery root, cut in ½-inch slices
- Chili puree
- 1 cup cream
- 2 Tablespoons fish sauce
Masa Cornbread Mix:
- 1 cup/142 grams flour
- 1 cup/120 grams masa
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 2 eggs
- ¼ cup honey
- 1 Tablespoon sugar
- 1/3 cup canola oil
- 2/3 cup milk
Step by Step Instructions
Step 1
1 pound dried beans
1 Tablespoon salt
Cover the beans with hot water in a large saucepan, add the salt and bring to a boil over high heat. Boil for two minutes and remove from the heat. Cover the pot and set aside for 1 hour. Or remember to soak your beans the night before.
Step 2
Masa cornbread mix:
1 cup/142 grams flour
1 cup/120 grams masa
1 Tablespoon baking powder
½ teaspoon salt
2 eggs
¼ cup honey
1 Tablespoon sugar
1/3 cup canola oil
2/3 cup milk
Whisk the wet and dry ingredients separately and set aside (the wet ingredients in the refrigerator) for baking later in the day.
Step 3
Soaked beans
4 1/2 cups hot water
1 bay leaf
Rinse the beans. Place them in the bowl of a slow cooker. Set on high for 3-4 hours or low for 5-6 hours.
Step 4
2 large dried chili negro chilis
¼ cup oil
1 onion, diced
6 cloves garlic, smashed and peeled
½ teaspoon salt
Tear the tops off the chilis and empty out the seeds, unless you want this to be very hot. Remove the chili ribs if desired to reduce heat. Tear the chilis into 1 to 2-inch pieces. Place the oil in a large frying pan and add the remaining ingredients and the chilis. Cook for 5 minutes to soften.
Step 5
1 can diced tomatoes
Place chili mixture in a large blender. Add the can of tomatoes with their juice. Either allow the chili mixture to cool down a bit, or vent the blender lid. Puree the chili blend.
Step 6
3 large carrots, cut in ½-inch dice
2-3 yellow potatoes, peeled and cut into ½-inch dice
2 stalks celery or one celery root, cut in ½-inch slices
Chili puree
Add to the beans after they have cooked for 2 hours. Cook until the vegetables and beans are tender.
½-hour prior to serving, preheat the oven to 400-degrees and grease an 8-inch square baking dish. Combine the wet and dry cornbread ingredients and stir to remove the large lumps, although some small flour clumps will remain. Do not overmix. Bake for 20-minutes.
Step 7
1 cup cream
2 Tablespoons fish sauce
Stir into the cooked beans and adjust the salt and pepper. Serve with warm cornbread.
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