White Bean Chowder

The beauty of this chunky soup is that it gets its creaminess not from the cream, but from the healthy, resistant starch of the slow-cooked white beans.

Serves 6 to 8   Prep Time 20 minutes  Cooking Time approximately 90 minutes

200 grams dried white beans, soaked until rehydrated, about 4 hours
6 cups water or stock
1 ham bone, available at ham stations (about P100 per kilo)
1 medium white onion, peeled and diced
5 celery stalks, cleaned and diced
2 medium potatoes, peeled and diced
1/4 cup fresh milk
1/2 to 1 teaspoon table salt
1/4 teaspoon white ground pepper
1 tablespoon butter, optional

1  In a large pot, combine the white beans, 4 cups of water or stock and the ham bone. Bring to a boil, then lower to a simmer. Cook until the beans are tender, at least one hour.

2  When the beans are tender, add the remaining cups of water or stock, and the onions and celery. Simmer until the vegetables are tender. Add the  diced potatoes and simmer until tender.

3  Remove the ham bone from the pot and add the milk. To adjust the consistency if desired, simmer a bit longer to reduce or add a bit more milk if you prefer a less thick soup. Once you have reached your desired consistency, season the soup with salt and ground pepper. Stir well and add more salt to taste. At this point, you may stir in a tablespoon of butter for added silky consistency. Best served hot with crusty bread.

Photography by Patrick Martires | Styling by Paulynn Chang-Afable

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