Corn and Bean Chowder
|Oil||1⁄4 Cup (4 tbs)|
|Sliced onions||2 Cup (32 tbs)|
|Minced garlic||2 Teaspoon|
|Corn||4 Cup (64 tbs) (Either Fresh Or Frozen)|
|Stock||4 Cup (64 tbs)|
|Milk powder||6 Tablespoon (1/2 Cup Instant)|
|Dry black beans/Kidney beans||1⁄2 Cup (8 tbs), cooked just tender, and drained|
Heat the oil in a large soup pot or cast iron dutch oven. Stir in the onions and garlic; saute them until the onions are very soft, but not browned.
Add 3 cups of the corn, the stock, and nutmeg; bring the mixture to a boil, then simmer until the corn is tender. If you use fresh garden corn, you'll hardly have to simmer it at all.
Meanwhile, puree the remaining cup of corn in a blender with some of the stock. You may also blend the milk powder at the same time, or just whisk it into the soup.
Add the puree to the soup pot with the drained beans and salt. Bring the soup almost to boiling, lower the heat, and simmer for a few minutes. Check the seasoning and serve (with a pat of butter on top of each serving, if you like).