Harvest Corn & White Bean Chowder
Ingredients
-
1
tablespoon
olive oil
-
1
medium
yellow onion, chopped
-
1
teaspoon
paprika
-
2
sprigs
fresh thyme, leaves minced
-
1
lb
potatoes, scrubbed and diced into 1-inch pieces
-
1 ¾
cups
cooked white beans, drained and rinsed
-
to taste
sea salt and ground black pepper
-
1
hot pepper/chili of choice, minced
-
1
clove
garlic, minced
-
½
cup
beer
-
5
cups
vegetable stock
-
5
cups
corn kernels, scraped from about 5-6 cobs of corn
-
¼
cup
fresh lime juice
-
½
cup
roughly chopped fresh cilantro
Instructions
- Heat olive oil in a large soup pot over medium heat and sauté onions until soft.
- Add paprika and thyme, then stir in the potatoes and coat them in the spices.
- Add white beans, season with salt and pepper, and stir.
- Incorporate the minced chili and garlic, cooking until fragrant.
- Slowly pour in the beer, allowing it to froth, then stir.
- Bring the mixture to a boil, then add vegetable stock and stir again.
- Cover and boil, then reduce heat to a simmer and cook until potatoes are tender.
- Add corn and continue to simmer until kernels are cooked.
- Blend half of the chowder until creamy, then return it to the pot.
- Stir in lime juice and adjust seasoning before serving hot with cilantro on top.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
7g
Total carbohydrates
40g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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