Wednesday, January 4, 2017

Corn & White Bean Chowder

Today the temperature dropped and with the cold front came strong, gusty winds. When my commutes get chilly, I find myself needing soup for dinner when I get home! Before Christmas it was pea soup (Peas, onions, spices, blend. Couldn't be easier!) but today I decided that I just had to have corn chowder. I chose to add white beans to thicken the soup instead of potatoes because white beans are a good source of complete protein. These thick pureed vegetable soups are a little heartier than your traditional vegetable soup, and they feel more satisfying while still providing a rainbow of micronutrients. Best of all, they couldn't be any quicker or easier. Just microwave some frozen vegetables & puree!

Soups are just so hard to make look pretty...

Corn & White Bean Chowder

1 can white beans
1 cube vegetable bullion
1 large onion
3c water
2.5c sweet corn
1T garlic
spices to taste (I used garlic, onion, paprika, & black pepper. Basil would also be nice)
Optional: 1-2T cornstarch for thickening

1. Chop onion.
2. Microwave onion and frozen corn until warm (~5 minutes).
3. Meanwhile, drain & wash beans.
4. Add all ingredients to large food processor or blender. Blend until smooth.

Enjoy with some crusty bread and a salad for a good dinner!

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