Nothing beats a chilly evening with a warm bowl of Front Porch Bean Chowder, and I swear I’ve made it four times in the past month!

Front porch bean chowder is a comforting dish that brings together the heartiness of beans with the warmth of a creamy chowder. This recipe is inspired by the Midwest's love for simple, satisfying meals that can be enjoyed while watching the world go by from your front porch. It's perfect for those chilly days when you crave something nourishing and full of flavor. The combination of beans, vegetables, and herbs creates a rich and savory chowder that is both filling and delightful.

This bean chowder pairs wonderfully with a slice of crusty bread or a warm cornbread muffin. For a lighter side, consider a crisp green salad with a tangy vinaigrette to balance the richness of the chowder. A glass of iced tea or a light beer would complement the meal nicely, making it a perfect lunch or dinner option.

Servings: 6

2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 teaspoon dried thyme
1 teaspoon smoked paprika
2 cans (15 oz each) cannellini beans, drained and rinsed
4 cups vegetable broth
1 cup corn kernels, fresh or frozen
1 cup heavy cream
Salt and pepper to taste
2 tablespoons fresh parsley, chopped

Heat the olive oil in a large pot over medium heat.

Add the onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.

Stir in the thyme and smoked paprika, cooking for another minute until fragrant.

Add the cannellini beans and vegetable broth. Bring to a boil, then reduce the heat and simmer for 15 minutes.

Stir in the corn and heavy cream, and cook for another 5 minutes until the chowder is heated through.

Season with salt and pepper to taste.

Serve hot, garnished with fresh parsley.

For a vegan version, substitute the heavy cream with coconut milk or a plant-based cream alternative. You can also add diced potatoes for extra heartiness, or a pinch of cayenne pepper for a bit of heat. If you prefer a thicker chowder, mash some of the beans before adding them to the pot. Feel free to experiment with different types of beans, such as navy or great northern beans, for a slightly different texture and flavor.