Corn and Bean Chowder

"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!"
photo by justcallmetoni photo by justcallmetoni
photo by justcallmetoni
photo by justcallmetoni photo by justcallmetoni
Ready In:




  • 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.

Questions & Replies

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  1. 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!!
  2. 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!
  3. 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!
  4. Oh, was this ever good. I can't find anything wrong with this recipe, but it does refrigerate and reheat very well.
  5. 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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