Sweet Corn and Bean Chowder
Sweet Corn and Bean Chowder requires about 3 hours and 15 minutes from start to finish. This side dish has 228 calories, 7g of protein, and 8g of fat per serving. This recipe serves 10 and costs 73 cents per serving. 210 people have tried and liked this recipe. This recipe from Buns in My Oven requires carrots, celery, cooked bacon, and heavy cream. It is a good option if you're following a gluten free diet. With a spoonacular score of 68%, this dish is solid. If you like this recipe, you might also like recipes such as Yellow Split Pea Corn Chowder with Sweet Corn, Black Bean Corn Chowder, and Sweet Corn Chowder.
Servings: 10
Preparation duration: 15 minutes
Cooking duration: 180 minutes
Ingredients:
6 carrots, peeled
3 stalks celery
cooked bacon, crumbled
1 package Hurst's® HamBeens® Great Northern Bean Soup
green onions, diced
1/2 cup heavy cream
2 large Idaho potatoes
2 teaspoons Old Bay seasoning
3 8-ounce cans sweet corn
1 sweet onion
Equipment:
colander
pot
bowl
Cooking instruction summary:
Place the dry beans into a colander and rinse thoroughly with cold water. Check for any small stones or debris and discard.Place the beans in a 6 quart soup pot and add 12 cups of water. Bring to a boil over high heat, then cover and reduce to a simmer. Cook for 1 hour.While the beans are cooking, prepare the vegetables. Dice the onion, celery, carrot, and potatoes into 1/4? pieces.After cooking the beans for 1 hour, add the carrot, onion, celery, potato, and corn into the pot.Bring to a boil, then cover and simmer for 1.5 2 hours, or until beans are tender.When the beans are tender, turn the heat to low and stir in the heavy cream along with Hursts ham flavor packet and Old Bay seasoning. Addsalt and pepper to the soup to taste.Sprinkle each bowl with bacon and green onions as desired.
Step by step:
1. Place the dry beans into a colander and rinse thoroughly with cold water. Check for any small stones or debris and discard.
2. Place the beans in a 6 quart soup pot and add 12 cups of water. Bring to a boil over high heat, then cover and reduce to a simmer. Cook for 1 hour.While the beans are cooking, prepare the vegetables. Dice the onion, celery, carrot, and potatoes into 1/4? pieces.After cooking the beans for 1 hour, add the carrot, onion, celery, potato, and corn into the pot.Bring to a boil, then cover and simmer for 1.5 2 hours, or until beans are tender.When the beans are tender, turn the heat to low and stir in the heavy cream along with Hursts ham flavor packet and Old Bay seasoning.
3. Addsalt and pepper to the soup to taste.Sprinkle each bowl with bacon and green onions as desired.
Nutrition Information:
covered percent of daily need
