Bela'S Potato And White Bean Chowder
This chef-curated Bela'S Potato And White Bean Chowder offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 33g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 376 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Bela'S Potato And White Bean Chowder offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Bela'S Potato And White Bean Chowder to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Bela'S Potato And White Bean Chowder, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 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 European soldier
- beans, drained, liquid reserved
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
In a large saucepan over medium heat, melt the butter and stir in the flour to form a rouxStep 2: Technique & Execution
Mix in the onion and garlic, and cook and stir until tenderStep 3: Technique & Execution
Place the potatoes and bacon bits into the saucepanStep 4: Technique & Execution
Cook and stir until well coated with the rouxStep 5: Technique & Execution
Season with celery flakes, ground dry mustard, cloves, cayenne pepper, salt, and pepperStep 6: Technique & Execution
Mix in the rice milk, water, and the liquid from the beansChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 376 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 33g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 41g | Complex, slow-digesting dietary fiber |
| Fat | 11g | Wholesome dietary lipids for micronutrient absorption |
Bela'S Potato And White Bean Chowder
This chef-curated Bela'S Potato And White Bean Chowder offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: In a large saucepan over medium heat, melt the butter and stir in the flour to form a roux
Technique & Execution: Mix in the onion and garlic, and cook and stir until tender
Technique & Execution: Place the potatoes and bacon bits into the saucepan
Technique & Execution: Cook and stir until well coated with the roux
Technique & Execution: Season with celery flakes, ground dry mustard, cloves, cayenne pepper, salt, and pepper
Technique & Execution: Mix in the rice milk, water, and the liquid from the beans
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Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Reheating: Heat in a saucepan or skillet on medium heat until hot throughout.
- Freezing: Freeze portions in airtight containers for up to 2 months. Reheat directly from frozen or after thawing.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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