Corn Chowder with White Bean Puree

adminFood!, Main Ingredient, Recipe Box, Seasonal Eating: Fall, Seasonal Eating: Winter, Vegetables
Corn Chowder with White Bean Puree
Yields 8
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Ingredients
  1. 1 tbsp oil
  2. 1 medium onion, chopped
  3. 2 carrots, chopped
  4. 2 celery sticks, chopped
  5. 1 clove garlic, minced
  6. 5 cups fresh corn, divided (can use frozen)
  7. 4 cups reduced-sodium chicken broth, divided
  8. ½ can (19 ounce) white cannellini beans, drained and rinsed
  9. 1 cup sweet red pepper, chopped
  10. herbs as desired: thyme, dill, basil, chives.
  11. Optional add ins: 2% evaporated milk
Instructions
  1. 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.
  2. Add in ~4 cups of corn until softened (5 minutes).
  3. Add in 2 cups of broth, bring to a boil. Then, reduce heat, cover and simmer for 10 minutes.
  4. Add cannelinni beans to the pot.
  5. Using a hand-held blender (or an actual blender), puree the soup in batches until smooth.
  6. Add in remaining corn, sweet red pepper and broth and cook for another 10 minutes or until corn is tender.
  7. Taste and adjust seasoning as needed. Consider flavor balance.
  8. Top with fresh herbs.
  9. Serve with a crusty whole grain bun.
Recipe Variations
  1. • Try adding in other vegetables such as sweet potatoes or potatoes, butternut squash, cauliflower, tomato, mushrooms for added nutrition.
  2. • Top with different kinds of cheeses – Swiss, Gruyere, mozzarella, parmesan. Cream cheese.
  3. • Add in a can of evaporated 2% milk for a creamier soup.
  4. • Add in cubed ham for an enhanced smoky taste.
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