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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (401g) Recipe makes 6 servings |
||
| Calories 322 | ||
| Calories from Fat 74 | (22%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.2g | 12% | |
| Saturated Fat 2.7g | 13% | |
| Monounsaturated Fat 3.4g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 11mg | 3% | |
| Sodium 983mg | 40% | |
| Potassium 775mg | 22% | |
| Total Carbohydrate 55.3g | 18% | |
| Dietary Fiber 6.9g | 27% | |
| Sugars 13.2g | ||
| Protein 12.3g | 24% | |
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Corn and Bean Chowder
By: ladypit
Aug 8, 2004
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!
SERVES 6 -8
Ingredients
- 1-2 tablespoon olive oil
- 2 cups onions, sliced
- 2 garlic cloves, minced
- 4 cups corn, divided
- 4 cups vegetable broth or chicken broth
- 1/4 teaspoon nutmeg
- 1/2 cup dry milk
- 1 1/2 cups cooked kidney beans
- 1/2 teaspoon salt
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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- Course > Soups > Chowders
- Main Ingredient > Vegetables > Corn
- Main Ingredient > Beans
- Preparation > Time to Make > < 30 mins
- Occasion > Seasonal > Winter
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- Dietary > Lighter Fare
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Featured Reviews for This Recipe
From: luvcook'n
On Aug 5, 2008
This is a wonderful filling chowder. Easy and fast to make. I didn't use the dry milk...used cream instead. This will go on my winter rotation. Thank you for posting!
From: Chef #494084
On Oct 27, 2007
THis was just OK for me. I think I really didn't like the dry milk. Next time I would use some cream instead. Othewise it was easy and inexpensive. Thanks for sharing!
From: Studentchef
On Jan 1, 2007
Oh, was this ever good. I can't find anything wrong with this recipe, but it does refrigerate and reheat very well.
From: KITTENCAL
On Mar 8, 2006
Nice texture and good tasting soup, I increased the garlic way up and used chicken broth, I omitted the dry milk powder and used some half and half cream, and just used a pinch of nutmeg. thanks ladypit!...Kitten
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