Corn and Bean Chowder

“This is a nice cold weather recipe. Originally found in the "More With Less" cookbook, I modified it a bit to make it a little healthier. You can add cooked potatoes if you would like a thicker soup, but we didn't feel it needed it. The original recipe called for fresh or frozen corn. I used frozen. I wouldn't attempt to use canned corn here, but my husband hates canned corn and won't eat anything that it is in. So take that on advisement!”
READY IN:
25mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pot heat the oil.
  2. Saute the onions and garlic.
  3. Add 3 cups of corn, the stock, and the nutmeg.
  4. Bring it to a boil and simmer until the corn is tender.
  5. Meanwhile puree the additional 1 cup of corn in a blender or food processor.
  6. When the corn and stock is tender add the pureed corn, the milk, the kidney beans, and the salt.
  7. Bring it almost to a boil.
  8. Lower the heat and let it simmer for about 5 minutes.

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