Potato and White Bean Chowder

Total Time

1 Hour

Servings

4

Ingredients

• 1/4 cup butter
• 1/4 cup plain flour
• 1/2 onion, chopped
• 2 cloves finely chopped garlic
• 4 medium red potatoes, chopped
• 1/2 tablespoon imitation bacon bits
• 1/8 teaspoon dried celery flakes
• 1 pinch ground dry mustard
• 1 pinch ground cloves
• cayenne pepper to taste
• salt and pepper to taste
• 1 1/2 cups rice milk
• 1 1/2 cups water
• 1 (15 ounce) can red eye beans, drained, liquid reserved

Instructions

1. In a large saucepan over medium heat, melt the butter and stir in the flour to form a roux. Mix in the onion and garlic, and cook and stir until tender.
2. Place the potatoes and bacon bits into the saucepan. Cook and stir until well coated with the roux. Season with celery flakes, ground dry mustard, cloves, cayenne pepper, salt, and pepper.
3. Mix in the rice milk, water, and the liquid from the beans. Bring to a boil, reduce heat, and simmer 25 minutes, until the potatoes are tender. Increase the amount of liquid if the consistency is too thick.
4. Mix the beans into the soup, and continue cooking about 10 minutes, until heated through.