Prep 10 mins
Cook 15 mins
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!
- 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
- 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.
AWSOME CHOWDER! I used great northern beans cause thats what I had on hand and I doubled the recipe there is not much left sending it to work with the hubby for lunch. Thanks for posting!!
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!
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!