Corn chowder is one of my husband’s favorite foods, so I had to come up with an easy, vegetarian recipe for a delicious corn chowder! It’s creamy, delicious, and filled with sweet corn. Typically, corn chowder includes potatoes and some sort of cream, but this chowder is made a bit healthier by using cannellini beans as a substitute for the potatoes, and milk as a substitute for the cream. It’s quick, easy, and delicious!
Vegetarian Corn Chowder [ Recipe by Neshikot.com ]
1 bag frozen corn (16 oz)
1 onion, chopped
1 box or can of cannellini beans (14 oz)
2 tablespoon olive oil
4 teaspoons garlic, chopped
4 cups low sodium vegetable broth
2 tablespoons flour
2.5 cups milk (I use whole milk)
1/2 teaspoon salt
4 oz cream cheese, cubed
Prepare frozen corn according to directions on the package.
Chop the onion, and drain and rinse the cannellini beans.
Heat olive oil in a large pot over medium heat, and add onions. Cook for about 5 minutes, then add in the garlic and sauté for another 2 minutes or so. Add in the broth, cannellini beans, and corn. Bring mixture to a boil. Lower heat, cover, and simmer for 10-15 minutes.
While soup is simmering, mix together in a bowl: flour, salt, milk, and cubed cream cheese. Add into pot, and continue stirring occasionally until it comes to a boil again. After it comes to a boil, stir continually so the soup doesn’t stick on the bottom. Cook for another few minutes, and then serve!