Corn and Bean Chowder


  • 2 Tbsp olive oil
  • 3 med. carrots, cut lengthwise in half and then sliced
  • 1 lrg celery stalk, cut lengthwise in half and then sliced
  • 1 lrg onion, chopped
  • 1 med. red pepper, diced
  • 2 pkg. frozen whole kernel corn
  • 2 cans pink beans, rinsed and drained
  • 2 cans chicken broth
  • 2 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp dried thyme
  • 1/8 tsp cayenne pepper


Heat oil in Dutch over medium heat. Add carrots, celery, onion, and red pepper.

Cook (about 10 minutes until vegetables are tender-crisp, stirring frequently.

In blender, combine 1 package of corn with 2 cups water and blend until smooth.

Add puréed corn mixture, remaining frozen package of corn, beans, broth, sugar, salt, thyme, and cayenne pepper to vegetables.

Heat to boiling over high heat. Reduce heat to low, cover and simmer 20 minutes, stirring occasionally.

Servings: 4
Submitted by: Recipe Group Member

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