Corn and Bean Chowder
This comforting chowder is an ideal dish for colder weather. Adapted from a classic cookbook, it uses frozen corn and kidney beans for a wholesome, hearty soup. The method involves sautéing onions and garlic, simmering corn in broth, then blending part of the corn to create a naturally creamy texture without needing potatoes. It's a simple, satisfying meal that comes together quickly.
Ingredients
- 1 -2 tablespoon olive oil
- 2 cups onions, sliced
- 2 garlic cloves, minced
- 4 cups corn, divided
- 4 cups vegetable broth or 4 cups chicken broth
- 1/4 teaspoon nutmeg
- 1/2 cup dry milk
- 1 1/2 cups cooked kidney beans
- 1/2 teaspoon salt
Method
- Warm the olive oil in a large cooking pot.
- Cook the sliced onions and minced garlic until softened.
- Pour in 3 cups of the corn along with the vegetable broth and nutmeg.
- Allow the mixture to reach a boil, then reduce to a simmer until the corn becomes tender.
- While that cooks, blend the remaining 1 cup of corn in a food processor or blender until smooth.
- Once the corn in the pot is tender, stir in the corn puree, dry milk, cooked kidney beans, and salt.
- Heat the chowder until it is nearly boiling.
- Reduce the temperature and continue to simmer for about 5 minutes.
Nutrition (per serving)
Sodium443200 mg
Recipe details
CategoryChowders
Authorladypit
