Potato white bean chowder with collard greens
Versatile, hearty, and a warm winter favorite, chowder is a historic potato-based stew that showcases anything from tomatoes, to bacon, clams, oysters, fish, corn, and cheese.
While the French origins of the word “chowder” are obscure, possible theories speculate that the word derives from the cooking stove known as a chaudière that was used to prepare chowders, or from the thick fish-based dish from the coastal regions of Charente-Maritime and Vendée known as “Chaudrée”. “Chowda,” as we know it in New England, is thought to have originated in Newfoundland, where Breton fisherman would cook part of their day’s catch in a large pot with other meats and vegetables.
Today chowders that feature fish, corn or clams remain popular New England culinary mainstays. In its simplest form potato chowder includes potatoes, onions and cream, but lends itself to the addition of other vegetables as in this rendition that includes Maine-grown navy beans, Story Farms’ potatoes, and collard greens from the Far Rock Urban Agro-Ecological Center.
Potato white bean chowder with collard greens
By Published: July 2, 2016
- Yield: 6-8 Servings
- Prep: 20 mins
- Cook: 45 mins
- Ready In: 1 hr 5 mins
A quick and delicious hearty vegetarian chowder with navy beans and collard greens
Ingredients
- 6 cups water
- 1/2 bag navy beans (8 ounces)
- 3 large chef potatoes, peeled
- 1 yellow onion, peeled and diced
- 2 ribs celery, diced
- 1 carrot, peeled and diced
- 2 tablespoons olive oil
- 2 cups collard greens, ribs removed and chopped into small pieces
- 2 cups heavy cream
- salt and pepper to taste
Instructions
- Soak the beans overnight.
- Bring the water to a boil in a large pot and add the beans.
- Cut two of the potatoes into quarters and add them to the soup.
- Dice the third potato into cubes and add it to the soup.
- Sauté the onions, celery and carrots in the olive oil until they are lightly browned, then add them to the soup.
- Simmer the soup for 30-45 minutes until the beans are tender and the potatoes are cooked through.
- Add the collard greens and cook an additional ten minutes.
- Remove the quartered potato chunks.
- Mash them through a ricer (or with the back of a large spoon) and add them back to the soup.
- Add the cream and season to taste with salt and pepper.
- Course: Soup