There's a little café here in town that I absolutely adore. They have the best homemade chicken salad, pimiento cheese, and white bean chowder. I could go there and eat only those things. They also offer a variety of salads, desserts, and hot lunch options each day. If you're ever in Bowling Green, I highly recommend stopping by Cambridge Market Café for lunch. Barring that, you might try making this version of their famous creamy white bean chowder.
A friend of mine got the recipe from a lady here in town. We've both made it, and I must say that it's awfully close to the original. My friend's version was a little better than mine, prob because I was out of chicken broth and had to make do without it. If you like creamy soups that are quick, I hope you'll try this soup out at your house.
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Saute in a large pot:
1 stick butter
1/2 cup finely chopped onion
3 carrots finely chopped
Once those items are soft, add in 1 pint half 'n half, 4 cans Great Northern beans, 2 tsp. chicken boullion, 2 chicken boullion cubes, and diced ham to taste. (You can use reduced sodium items if you wish.)
Cook on low 1 hour stirring frequently.
*I used country ham pieces to flavor my soup, and it was fabulous, but my friend used bacon which was equally good.
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Do you drain the canned beans?
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DeleteCan you please clarify in the recipe the difference between 2 tsp chicken boullion and 2 chicken boullion cubes? You mentioned you were out of chicken broth and I dont see that in the recipe. Also, is the Cambridge Market Cafe version made with ham or bacon? I'm trying to surprise a friend with one of her favorites. Thank you!
ReplyDeleteWould there be 4 cups of broth instead of boullion? I live a long way from home now and have been craving this soup. Finding this recipe just made my day! Thank you!
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