Cappie’s Chowder

Cappie’s Chowder

Stefani Baskin
Every Christmas Eve, we make my dad's Bean and Potato Chowder, now affectionately called Cappie's Chowder! We pair it with Southern cornbread, the perfect complement to this delicious dish. This simple meal reminds us of how fortunate and blessed we are. Afterward, we bundle up and watch "The Star" together before heading to bed, eagerly awaiting Santa’s arrival. It’s truly my favorite family tradition and the best night of the year!
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Course entree
Servings 0

Ingredients
  

  • 1 Bag of Navy or Northern Beans
  • 3-4 Russet Potatoes Peeled and Cubed
  • 1-2 Diced Yellow Onions
  • 1 Box of Chicken Broth
  • Worcestershire Sauce To Taste
  • 1/2 Cup BBQ Sauce Your Favorite Brand
  • 1 tbsp Minced Garlic
  • Water

Instructions
 

  • Soak bag of beans overnight
  • Drain and rinse beans
  • Add all ingredients back to pot
  • Add enough water to cover
  • Add Chicken Broth, Worcestershire Sauce, BBQ Sauce and Garlic
  • Bring to a boil and then reduce to a gentle boil
  • Stir occasionally so chowder doesn’t burn to the bottom
  • To thicken crush a spoonful of cooked beans and add back to the pot, this will thicken the broth.
Keyword holiday, Soup
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