Hearty Bean Chowder Recipe (Large Batch, Vegetarian + Optional Meat)
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This bean chowder recipe is the best, hearty chowder I’ve made in a long time. It’s one of those recipes that makes a huge pot of soup that you can easily portion out and freeze for a cold evening with some crusty garlic bread. It makes approximately a full gallon of soup, so there is plenty to stock your freezer with for times when you just cannot cook anything. Plus, it has a meat option if vegetarian soups aren’t your thing.
This bean chowder recipe makes a generous pot of hearty, thick chowder. It’s vegetarian by default, but easy to add meat if desired. Freezes beautifully for cold nights.
Why This Bean Chowder Recipe Is a Keeper
- It feeds a crowd or stocks your freezer for future meals
- Make it meatless or add as much meat as you like. Both will be delicious
- It’s perfect comfort food for a chilly evening
- Great for Thermos lunches
What Is Bean Chowder (vs Bean Soup)?
Generally speaking, soup is usually light and brothy, while chowder is thick, chunky, and filling. Some chowders also have a cream base, but that doesn’t define chowder on its own. It’s more about the thickness of the liquid. Chowder is creamier, with or without added cream or dairy.
Ingredient List & Notes
- Chicken broth or veggie stock – No sugar or dextrose added.
- Carrots – sliced thin.
- Celery – sliced thin
- Stewed tomatoes – Canned. Avoid fire-roasted. It adds the wrong flavor here. Pick the regular, unflavored type.
- Great Northern beans – check the ingredient list to avoid sugar. You can use any white bean you prefer here.
- Black beans – no sugar added.
- Pinto beans – no sugar added.
- Kidney beans – no sugar added.
- Refried beans – no sugar added.
- Frozen, organic corn – this is optional but tasty.
- Onion powder – or onion granules.
- Garlic powder – or garlic granules.
- Bay leaves – pick large, broad leaves. They are easier to find and remove after cooking.
Equipment You’ll Need
- Large stock pot or soup pot
- Ladle, stirring spoon
- Measuring cups & spoons
- Optional: immersion blender or potato masher for partial blending
How To Make Bean Chowder
- Combine all ingredients into a large soup or stock pot and bring to a boil.
- Reduce the heat to a simmer and cook for about 30-40 minutes, stirring occasionally.
- Remove bay leaves and season with salt and pepper as needed.
- Serve.
To Add Meat
Add a pound or more of pre-cooked sausage to the pot, or pre-cook some ground meat and add it towards the end of the cooking process.
Tips & Pro Tricks
- Use a variety of beans for the best texture
- Start with low salt. Sodium in beans and broth varies
- For extra thickness without cream, mash some beans or use a small amount of starch
- Heat gently. Avoid boiling after thickening
Recipe Variations
- Spicy version: add jalapeño, chili powder, chipotle
- Mexican version: cumin, lime juice, cilantro
- Italian version: add Italian herbs and diced tomatoes.
- Bean + potato version: Add potatoes, cut into a small dice.
- With greens version: Add greens near the end (spinach, kale)
- Meaty version: Add ground meat, cut sausage, or bacon bits. Just make sure they are fully pre-cooked.
- Creamy version: Add a splash of cream (dairy or non-dairy), or blend some potatoes into the broth. You can also blend a few beans or add some starch slurry at the end of cooking.
Make-Ahead, Freezing & Reheating
- Make ahead: cook base, cool, refrigerate up to 3 days
- Freeze: portion into containers, up to 4 months
- Reheat: stovetop over medium, add a splash of broth if too thick
Storage Guidelines
- Refrigerate: 5 days (veg) or up to 3 days (meat)
- Freeze: 3–4 months
- Containers: airtight, leave headspace
How To Serve Bean Chowder
- Crusty garlic bread or baguette
- Green salad or roasted vegetables
- Garnish ideas (avocado, cilantro, yogurt / dairy-free cream drop)
- Use leftovers over rice, quinoa bowls, or in tortillas
FAQs
Can I make bean chowder gluten-free?
Yes. Avoid thickening flour or use a gluten-free substitute (like cornstarch or arrowroot).
How do I thicken it without dairy?
Mash part of the beans, or stir in a bit of starch slurry. You can also blend cooked potatoes with some broth and then add.
Can I cook this in a slow cooker or Instant Pot?
Yes. Cook on Low for 6–8 hours or on High for 3–4 hours. Precook any meat you want to add.
This bean chowder recipe is made for cold nights, busy schedules, and big appetites. It’s a comforting, versatile, budget-friendly bowl of chowder that reheats beautifully and adapts to your preferences.
More Healthy Soup Recipes
Bean Chowder Recipe
Ingredients
- 4 cups chicken or veggie broth/stock
- 1 cup sliced carrots
- 2 medium stalks celery, sliced thin
- 28 oz. canned stewed tomatoes
- 28 oz. canned great northern beans
- 15 oz. canned black beans
- 15 oz. canned pinto beans
- 15 oz. canned kidney beans
- 15 oz. canned refried beans
- 1 lb. frozen, organic corn
- 1 tbsp. onion powder
- 1 tbsp. garlic powder
- 2 large bay leaves
Instructions
- Combine all ingredients into a large soup or stock pot and bring to a boil.
- Reduce heat to a simmer and cook for about 30-40 minutes, stirring occasionally.
- Remove bay leaves and season with salt and pepper as needed.
- Serve.
To Add Meat
- Add a pound or more of pre-cooked sausage to the pot, or pre-cook some ground meat and add it towards the end of the cooking process.
Notes
Nutrition
This recipe from the Gracious Pantry® archives, originally posted 9/27/17.
I made this for dinner tonight. While it was cooking, I commented to my husband that I hoped it was awesome tasting, because it was sooo easy to make. It was delicious!! It makes a lot, so I’ll be able to freeze some for future meals.
In the future, I might put in onion and garlic instead of the powders, but the powders were certainly easy! The other change I’ll use crushed or diced tomatoes, but that’s a personal preference. I added hot sauce to my bowl, as I generally do with chowders. Thanks for a great recipe!!
Sharon – Fantastic!! I’m so happy you liked it! 😀
Absolutely beautiful comfort autumn food. Thank you and enjoy your day 🙂
2pots2cook – Thanks so much! 🙂
Another winner! TGP is my favorite go-to site when I’m looking for healthy meal ideas.
This soup was super easy and tasty and makes PLENTY for leftovers, lunch the next day or to freeze. Paired with a salad and it’s a fantastic fall dinner.
I didnt have stewed tomato so I used regular diced canned tomatoes. I also added chopped fresh vidalia onion.
Jen – Thanks so much!! That’s awesome!! I do love soups this time of year. 🙂
I saw this recipe on the Internet and it looks so delicious. I plan to make it this week, but want to know if all the beans are drained and rinsed?
Bonnie – You can do it either way. I’ve done it both ways and it works out great regardless. The only difference is that the liquid is a bit thicker if you add the bean liquid from the cans. More “stew-like”. It’s good! But again, either way works. Enjoy!
Why the refried beans? Just curious as I’ve never seen them in a soup before and I’m not crazy about canned, So I’m trying to figure out if I can omit them/substitute them. Thank you!
Ginny – It makes the soup thicker and creamier. You can just blend some of the beans separately and stir them back in if you prefer a different bean.