It has been cold around here the past few days so I’ve been wanting something warm like soup. I always love a good corn chowder and I like that this one uses beans instead of potatoes. It also doesn’t have bacon in it. While I love me some bacon, I think having this without bacon makes it a little lighter. It is very easy and comes together very quickly. One note, I was supposed to use a red and green pepper, but the green pepper I bought was all moldy inside when I cut into it, so I just used the red pepper which was just as good, so feel free to only do one peeper if that is all you have..
Corn Chowder with Navy Beans
Prep time
Cook time
Total time
Author: One Green Fork
Ingredients
- 1 red pepper, chopped
- 1 green pepper, chopped
- 1 onion, chopped
- 2 cans corn, drained
- 1 can Navy beans (great northern benas), dtrained
- ½ cup GF chicken broth (or veggie broth)
- 1 Tbsp GF flour
- 3 cups milk (I used 1 %)
- ½ - 1 cup grated cheddar cheese
- t Tbsp Olive Oil
- Salt and pepper
Instructions
- In a Dutch oven, heat olive oil over medium heat. Add pepper and onions and saute until softened (about 5 minutes). Stir in corn and beans.
- Stir in broth, sprinkle on flour, and then whisk in milk.
- Bring soup to low boil and simmer until it begins to thinken (about 10 min).
- Stir in cheese until melted and season with salt and pepper.
