ChowdersAmericanEasy

Roasted Garlic and White Bean Chowder

Name: Roasted Garlic and White Bean Chowder
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 bulbs (100 g) garlic bulbs, roasted, cloves separated; 2 tablespoons (30 ml) olive oil, for roasting garlic; ¼ teaspoon (1½ g) kosher salt, for roasting garlic; 2 tablespoons (30 ml) olive oil, for sautéing vegetables; 1 whole (150 g) yellow onion, medium, diced; 2 stalks (150 g) celery stalks, diced; 1 whole (150 g) carrot, medium, diced; 12 ounces (340 g) red potatoes, waxy, diced into ½-inch cubes; 4 cups (950 ml) vegetable broth; 2 cans (15 oz each) (850 g) white beans, canned, drained and rinsed; 4 cups (120 g) fresh spinach, roughly chopped; 2 sprigs (3 g) fresh thyme; 1 whole (1 g) bay leaf; to taste kosher salt; to taste freshly ground black pepper; ½ cup (120 ml) heavy cream or half-and-half; pinch red pepper flakes (optional)

From the MyKitchenBank Kitchen

A creamy, comforting white bean chowder enriched with sweet roasted garlic and fresh spinach. This vegetarian American chowder is hearty enough for a main course and comes together on the stovetop in under an hour.

Prep: 15 min
Cook: 35 min
Wait: 10 min
Total: 1 hr
Makes: About 6 cups, serves 4

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Ingredients

4 servings

2 bulbs (100 g) garlic bulbs, roasted, cloves separated
2 tablespoons (30 ml) olive oil, for roasting garlic
¼ teaspoon (1.5 g) kosher salt, for roasting garlic
2 tablespoons (30 ml) olive oil, for sautéing vegetables
1 whole (150 g) yellow onion, medium, diced
2 stalks (150 g) celery stalks, diced
1 whole (150 g) carrot, medium, diced
12 ounces (340 g) red potatoes, waxy, diced into ½-inch cubes
4 cups (950 ml) vegetable broth
2 cans (15 oz each) (850 g) white beans, canned, drained and rinsed
4 cups (120 g) fresh spinach, roughly chopped
2 sprigs (3 g) fresh thyme
1 whole (1 g) bay leaf
to taste kosher salt
to taste freshly ground black pepper
½ cup (120 ml) heavy cream or half-and-half
pinch red pepper flakes (optional)

Equipment (6)

Large heavy-bottomed pot (4–5 quart capacity)
Cutting board
Chef's knife
Wooden spoon
Immersion blender (or regular blender)
Small bowl

Steps

Before you start

Roast the garlic ahead of time if possible—it can be done up to 3 days in advance and stored in the fridge
Have your vegetable broth at room temperature or slightly warm for faster cooking
Wash and roughly chop the spinach before you begin cooking

1
Roast the garlicOven 400°F / 205°C
- Preheat your oven to 400°F (200°C).
- Cut the top quarter-inch off each garlic bulb to expose the cloves.
- Place both bulbs cut-side up in a small baking dish, drizzle with 2 tablespoons olive oil, sprinkle with ¼ teaspoon kosher salt, and cover loosely with foil.
- Roast for 35–40 minutes until the cloves are golden, soft, and fragrant.
- Remove from the oven and let cool for 5 minutes.
- Squeeze each clove out of its skin into a small bowl; you should have about 3–4 tablespoons of roasted garlic puree.
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Ready when: Garlic cloves are golden brown, soft, and easy to squeeze from their skins
Tip: Roast the garlic a day or two ahead and store it in the refrigerator in an airtight container, covered with a thin layer of olive oil to keep it fresh.
2
Sauté the aromatics
- Heat 2 tablespoons olive oil in a large heavy-bottomed pot over medium heat.
- Add the diced onion, celery, and carrot.
- Sauté, stirring occasionally, for 7–8 minutes until the vegetables are softened and the onion is translucent.
- The aromatics should smell fragrant and sweet.
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Ready when: Vegetables are softened and onion is translucent
Tip: Keep the heat at medium to avoid browning the vegetables; you want them to soften gently and release their natural sweetness.
3
Add broth, potatoes, and beans
- Pour the vegetable broth into the pot and add the diced potatoes and roasted garlic cloves.
- Stir well to combine.
- Bring the broth to a gentle boil over medium-high heat, then reduce the heat to medium-low and simmer for 10 minutes.
- Add the drained and rinsed white beans, thyme sprigs, and bay leaf.
- Continue simmering for another 8–10 minutes until the potatoes are tender when pierced with a fork.
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Ready when: Potatoes are tender when pierced with a fork and beans are heated through
Tip: Don't let the broth boil vigorously; a gentle simmer prevents the potatoes from breaking apart and keeps the chowder smooth.
4
Partially blend the chowder
- Remove the pot from the heat and fish out the thyme sprigs and bay leaf.
- Using an immersion blender, blend about one-third of the chowder to create a creamy base while leaving roughly two-thirds chunky.
- This gives the chowder a luxurious, velvety texture without making it completely smooth.
- If you don't have an immersion blender, carefully transfer about 2 cups of the chowder to a regular blender, blend until smooth, and stir it back into the pot.
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Ready when: Chowder has a creamy, textured consistency with both smooth and chunky elements
Tip: If using a regular blender, let the hot chowder cool slightly first to avoid burns, and blend in batches rather than filling the blender more than halfway.
5
Stir in cream and spinach
- Return the pot to medium heat.
- Stir in the heavy cream or half-and-half.
- Add the roughly chopped spinach in two batches, stirring well after each addition.
- The spinach will wilt quickly, in about 1–2 minutes total.
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Ready when: Spinach is wilted and fully incorporated
Tip: Add the spinach gradually so it wilts evenly and blends smoothly into the chowder. Don't let the pot come to a boil once the cream is added, or the chowder may curdle.
6
Season and finish
- Taste the chowder and season with kosher salt and freshly ground black pepper to your preference.
- A small pinch of red pepper flakes adds a subtle heat if you like.
- Simmer gently for 1–2 more minutes to allow the flavors to meld.
- Ladle into bowls and serve hot.
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Ready when: Chowder is hot, fragrant, and well-seasoned
Tip: Taste before you season; the roasted garlic is naturally sweet and may mean you need less salt than usual. Remember that salt intensifies as the chowder cools.

Good to know

Tips

Roast the garlic ahead of time—it's the heart of this chowder and benefits from gentle, slow roasting. The cloves become impossibly creamy and sweet, adding depth without a sharp bite.
Don't skip the partial blending step. Blending only a third of the chowder creates the ideal texture: creamy enough to feel luxurious but chunky enough to show off the vegetables.
Keep the heat gentle once the cream is added. High heat can cause the cream to curdle or break, making the chowder grainy or separated.
The spinach is added at the very end to preserve its bright color and delicate flavor. Overcooking wilted spinach can turn it dark and mushy.

Make ahead

The roasted garlic can be made up to 3 days ahead and stored in an airtight container in the refrigerator, covered with a thin layer of olive oil. The complete chowder can be made up to 2 days ahead; reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth or cream if it has thickened.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: in an airtight container for up to 3 days. Freezer: up to 3 months (the cream may separate slightly when thawed, but stirring will recombine it). Reheat on the stovetop over medium-low heat, stirring gently and adding extra broth or cream if needed to reach the desired consistency.

Substitutions

white beans, canned → Cannellini beans or great northern beans. Both have a similar mild flavor and creamy texture. Drain and rinse canned beans the same way.
fresh spinach → Kale, Swiss chard, or arugula. Kale and chard will take 1–2 minutes longer to wilt; add them earlier if using these. Arugula will wilt in seconds and adds a peppery bite.
heavy cream or half-and-half → Whole milk or plant-based milk such as oat or cashew. The chowder will be less rich but still delicious. Use the same amount and follow the same steps.
vegetable broth → Chicken broth or water with 1 teaspoon miso paste stirred in. Chicken broth will add a richer note; miso provides umami depth to water-based broths.