Corn Chowder with White Bean Puree

Corn Chowder with White Bean Puree


  • 1 tbsp oil
  • 1 medium onion chopped
  • 2 carrots chopped
  • 2 celery sticks chopped
  • 1 clove garlic minced
  • 5 cups fresh corn divided (can use frozen)
  • 4 cups reduced-sodium chicken broth divided
  • ½ can 19 ounce white cannellini beans, drained and rinsed
  • 1 cup sweet red pepper chopped
  • herbs as desired: thyme dill, basil, chives.
  • Optional add ins: 2% evaporated milk


  • Place large saucepan on stove top and turn on the heat to medium-high. Add oil to the saucepan. Add in onion, carrots and celery and sauté for ~3-4 minutes. Add in minced garlic on top of the vegetables and cook.
  • Add in ~4 cups of corn until softened (5 minutes).
  • Add in 2 cups of broth, bring to a boil. Then, reduce heat, cover and simmer for 10 minutes.
  • Add cannelinni beans to the pot.
  • Using a hand-held blender (or an actual blender), puree the soup in batches until smooth.
  • Add in remaining corn, sweet red pepper and broth and cook for another 10 minutes or until corn is tender.
  • Taste and adjust seasoning as needed. Consider flavor balance.
  • Top with fresh herbs.
  • Serve with a crusty whole grain bun.


Recipe Variations:
• Try adding in other vegetables such as sweet potatoes or potatoes, butternut squash, cauliflower, tomato, mushrooms for added nutrition.
• Top with different kinds of cheeses – Swiss, Gruyere, mozzarella, parmesan. Cream cheese.
• Add in a can of evaporated 2% milk for a creamier soup.
• Add in cubed ham for an enhanced smoky taste.