Corn and Bean Chowder

Total Time
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!

Ingredients Nutrition


  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.


Most Helpful

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!!

halloweencat01 January 21, 2010

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!

luvcook'n August 05, 2008

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!

jennyblender October 27, 2007

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