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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)
  Nutmeg 1⁄4 Teaspoon
  Milk powder 6 Tablespoon (1/2 Cup Instant)
  Dry black beans/Kidney beans 1⁄2 Cup (8 tbs), cooked just tender, and drained
  Salt 1⁄2 Teaspoon

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).

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2921 Calories from Fat 831

% Daily Value*

Total Fat 95 g146.4%

Saturated Fat 17.3 g86.5%

Trans Fat 0 g

Cholesterol 35.4 mg11.8%

Sodium 2692.2 mg112.2%

Total Carbohydrates 438 g146.1%

Dietary Fiber 54.4 g217.4%

Sugars 24.9 g

Protein 97 g194.1%

Vitamin A 24.6% Vitamin C 39.3%

Calcium 50.9% Iron 104.3%

*Based on a 2000 Calorie diet

Corn And Bean Chowder Recipe