Corn and Bean Chowder
At a Glance
- Total
- 25 min
- Servings
- 6.00 - serving(s)
Categories
- Soup
- Simmered
Allergens
- Milk
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Corn and Bean Chowder brings together 1 -2 tablespoon olive oil, 2 cups onions, sliced, 2 garlic cloves, minced in a practical dish for home cooking. It takes about 25 min to prepare and cook. It makes approximately 6 servings.
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Equipment
Large pot, blender or food processor
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
Instructions
In a large pot heat the oil.
Saute the onions and garlic.
Add 3 cups of corn, the stock, and the nutmeg.
Bring it to a boil and simmer until the corn is tender.
Meanwhile puree the additional 1 cup of corn in a blender or food processor.
When the corn and stock is tender add the pureed corn, the milk, the kidney beans, and the salt.
Bring it almost to a boil.
Lower the heat and let it simmer for about 5 minutes.
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