How To make Corn& Bean Chowder
1/4 c Oil (butter)
2 c Sliced onions
2 ts Minced garlic
4 c Corn
4 c Stock
1/4 ts Nutmeg
1/2 c Inst milk powder
3/4 c Cooked beans
1/2 ts Salt
Heat oil in large dutch oven. Stir fry onions and garlic till browned. Add 3/4 of the corn, all stock and nutmeg. Bring to a boil and simmer till corn is tender. Puree remaining corn with some of the stock. Add the milk powder to the puree. Blend puree into the soup pot with the beans and salt. Bring the soup to almost boiling, lower heat and simmer for a few minutes. Check seasonings and serve. (Optional: Add 1-2 chopped cooked potatoes to thicken)
Makes 1 1/2 quarts
How To make Corn& Bean Chowder's Videos
Black Beans Soup with Lotus Root & Water Chestnut
Black Beans Soup with Lotus Root & Water Chestnut
Ingredients
300g pork bones
2 cups of black beans
lotus root
red dates 5
5 water chestnut
2 dried scallops
1 tsp salt
4 litres of water
3 slices of ginger
(optional another seasoning i.e. oyster sauce, light soy sauce)
Creole Crab & Corn Chowder - Mardi Gras Special!
Learn how to make a Creole Crab & Corn Chowder Recipe! - Visit for the ingredients, more recipe information, and over 650 additional original video recipes! I hope you enjoy this Creole Crab & Corn Chowder!
MEXICAN CORN BEAN SOUP--Shelf Stable Pantry Collaboration
It's another shefl stable recipe! This easy soup comes together in under a half hour, or let her go in the crockpot!
Mexican Corn Bean Soup
1 can kidney beans
1 can black beans
1 can chick peas
2 cans corn
1 can rotel peppers or chipolte peppers
1 can evaporated milk
1 tbs butter
1 tbs onion flakes
1 jar of salsa
chili lime seasoning
1 large can tomato sauce
Directions:
Melt butter in pan and toast onion falkes.
Add the rest of the ingredients and simmer obout 20 minutes!
Serve with cheese or sour cream!
Check out all the others in the great collaboration and build your own recipe book!
Link for printable recipe for the recipe book!
Download Shelf Stable Pantry Recipe Cookbook cover & binder sheet
Download Shelf Stable Pantry Recipe Cookbook cover & binder sheet
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Hospice Gourmet #3 - Corn and Black Bean Soup
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Easy One Pot Spicy Black Bean and Corn Soup
Welcome Back Curry Crew! Today's recipe is a super simple one-pot spicy black bean and corn soup that is delicious and the perfect weeknight meal. Not only is this recipe delicious but since it is a one-pot recipe, clean-up is a breeze. So try it out and fall in love just like I did.
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Full Recipe:
- 2 tablespoons olive oil
- 1 medium onion
- 3 cloves of garlic
- 1 habanero pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon mustard powder
- 1 to 2 pinches of cayenne pepper
- salt to taste
- black pepper to taste
- Two 15 oz cans of black beans
- 32 oz of vegetable stock
- 1 medium tomato
- 1 cup fresh or frozen corn kernels
- 1 tablespoon lemon juice
- sour cream and shredded cheese for garnish
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Everyone has a signature dish, mine is bean chowder even non-vegans love it. Learn how to make it step-by-step.