Name: Corn and bean chowder
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Cuisine: american
Ingredients: 2 corncobs, husks and silk removed; 9.20 gm olive oil; 2 green shallots, trimmed, thinly sliced; 500ml (2 cups) vegetable liquid stock; 300g can butter beans, rinsed, drained; 42.00 gm fresh lime juice; Salt, to taste; Cayenne pepper, to sprinkle; 4 small lime wedges

Corn and bean chowder

0 Likes

Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Elevate soups from appetizers to showstopping main courses with this satisfying, flavorful, and affordable recipe.

Ingredients:

2 corncobs, husks and silk removed
9.20 gm olive oil
2 green shallots, trimmed, thinly sliced
500ml (2 cups) vegetable liquid stock
300g can butter beans, rinsed, drained
42.00 gm fresh lime juice
Salt, to taste
Cayenne pepper, to sprinkle
4 small lime wedges

Instructions:

With a small sharp knife, carefully cut along the length of the corncobs near the core to extract the kernels.
In a saucepan over medium-low heat, gently saute the green shallots in hot oil until soft. Stir in the corn kernels and stock, then bring to a boil. Reduce heat, cover partially, and simmer for 10 minutes until corn is tender, stirring occasionally.
*Toss in the butter beans and let it gently simmer for an extra 5 minutes uncovered. Off the heat, scoop out 1 cup of the soup into a food processor and blitz until nearly smooth. Pour it back into the pan and mix well.*
Heat the soup over medium heat, stirring occasionally, until it boils. Add lime juice, taste, and season with salt.
Serve the soup in small bowls (or tea cups), lightly dust with a pinch of cayenne pepper, and garnish with a lime wedge before serving.

We use cookies

Similar Recipes

Jumpin' corn and bean salad

Sweet corn and bean enchiladas

Heart Healthy Cookbook Corn and Black Bean Salad

Jerk beef with warm corn and bean salad

Succotash