Corn Bean And Yam Chowder Recipes

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CORN AND BEAN CHOWDER



Corn and Bean Chowder image

This is a nice cold weather recipe. Originally found in the "More With Less" cookbook, I modified it a bit to make it a little healthier. You can add cooked potatoes if you would like a thicker soup, but we didn't feel it needed it. The original recipe called for fresh or frozen corn. I used frozen. I wouldn't attempt to use canned corn here, but my husband hates canned corn and won't eat anything that it is in. So take that on advisement!

Provided by ladypit

Categories     Chowders

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 -2 tablespoon olive oil
2 cups onions, sliced
2 garlic cloves, minced
4 cups corn, divided
4 cups vegetable broth or 4 cups chicken broth
1/4 teaspoon nutmeg
1/2 cup dry milk
1 1/2 cups cooked kidney beans
1/2 teaspoon salt

Steps:

  • In a large pot heat the oil.
  • Saute the onions and garlic.
  • Add 3 cups of corn, the stock, and the nutmeg.
  • Bring it to a boil and simmer until the corn is tender.
  • Meanwhile puree the additional 1 cup of corn in a blender or food processor.
  • When the corn and stock is tender add the pureed corn, the milk, the kidney beans, and the salt.
  • Bring it almost to a boil.
  • Lower the heat and let it simmer for about 5 minutes.

Nutrition Facts : Calories 267.8, Fat 7, SaturatedFat 2.4, Cholesterol 10.3, Sodium 443.2, Carbohydrate 46.6, Fiber 6.6, Sugar 11.1, Protein 10.3

CORN, BEAN AND YAM CHOWDER



corn, bean and yam chowder image

This is a wonderful, chunky, "meal in a bowl" chowder that gains rave reviews whenever i serve it. It is my own recipe, adapted from a roasted corn and sweet potato chowder recipe by Lucy Waverman. My dad, who can't STAND yams or sweet potatoes, always asks me to make my delicious "carrot" soup when he comes to visit (what he doesn't know won't hurt him!). Although this looks time consuming, if you prep and chop your ingredients before hand, you can throw this together quite quickly. Serving size is approximate - depending on if you eat this as a meal or a side dish. Enjoy!

Provided by Kaysma

Categories     Chowders

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

2 cups frozen corn kernels
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 red pepper, diced
2 large yams, peeled and diced
1 teaspoon chili powder
5 cups chicken stock or 5 cups vegetable stock (may need more)
1/2 teaspoon hot sauce (i use tobasco)
1 bay leaf
salt (to taste)
black pepper (to taste)
2 (19 ounce) cans kidney beans, drained and rinsed
1/2 cup sour cream
1/4 cup chopped cilantro

Steps:

  • Heat oil in a large pot over medium-high heat.
  • add onion and saute until soft and slightly browned.
  • Add garlic, red pepper, yams and chili powder.
  • Saute for 2-3 mins.
  • Add chicken stock and hot pepper sauce, bring to a boil and simmer for about 10 min.
  • Add corn, beans and bay leaf.
  • Add extra chicken stock to achieve desired cosistency.
  • Simmer for 5-10 minutes or until vegetables are fork tender (or to your liking) Remove bay leaf and season with salt and pepper.
  • Ladle soup into bowls and top with sour cream and fresh cilantro.
  • Serve with fresh, sliced, warm sourdough bread or crusty rolls.

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