Corn and Bean Chowder

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A rich and creamy soup that's simple to make using canned beans and frozen corn.

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Chicago

Time needed

20 min preparation + 35 min cooking

Serving Size / Yield

12 Cups

Ingredients

  • 2 Tbs. olive oil
  • 3 med. carrots, peeled and cut lengthwise in half, then crosswise into 1/4-inch-thick slices
  • 1 lg. stalk celery, cut lengthwise in half, then crosswise into 1/4-inch slices
  • 1 lg. onion, chopped
  • 1 med. red pepper, cut into 1/2-inch pieces
  • 2 10-oz. pkgs. frozen whole-kernel corn
  • 2 C. water
  • 2 15-16 oz. cans pink beans, rinsed and drained.
  • 2 14.5-oz. cans vegetable broth
  • 2 tsp. sugar
  • 1/2 tsp. salt
  • 1/4 tsp dried thyme
  • 1/8 tsp. ground red pepper (cayenne)

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Directions

In 5- to 6-quart Dutch oven or saucepot, heat oil over medium heat until hot.  Add carrots, celery, onion and red pepper, and cook, stirring frequently, until vegetables are tender-crisp, about 10 minutes.


Meanwhile, in blender, combine 1 package frozen corn and water and puree until almost smooth


Add pureed corn mixture, remaining package frozen corn, beans, broth, sugar, salt, thyme and cayenne pepper to Dutch oven; heat to boiling over high heat.  Reduce heat to low; cover and simmer, stirring occasionally, 20 minutes.


Each serving: 280 calories, 12g protein, 50g carbohydrate, 8g total fat (2g sat.), 0mg cholesterol, 1,270mg sodium.

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