This delicious Potato Corn Soup contains kidney beans, making it heartier than most! Serve this healthy chowder with muffins and a green salad.
I have this recurring nightmare of giving a recital, but I find I don’t know the music. So I’m on stage, everyone’s watching, and I have to invent something as I walk, literally invent the music on the spot. This may not sound like a nightmare to you, but as a classically trained musician who has practiced hours and hours for each performance, it really is terrible. The feeling of “faking” it in front of a live audience makes me ache just thinking about it.
That’s how I felt at the beginning of our apprenticeship in the kitchen. When guests showed up for dinner and I was still trying to finish the meal, I felt like I was pretending to cook. Years later I realize I was so uncomfortable with having no experience under my belt. In a way, I made it up as I went. But after years of practice in the kitchen, I can now make a soup like this corn chowder and chat with my guests without breaking a sweat. Read on for the recipe!
How to make Potato and Corn Soup
This healthy potato and corn soup was inspired by a $1 bag of late season corn from the farmer’s market. We wanted to create our own vegetarian potato corn chowder recipe that is healthy and full of veggies. And Filling. Because veggie chowder is often less filling than we’d like, we decided to add kidney beans to our potato corn soup. Kidney beans mix with other veggies, adding plant-based protein and making the soup heartier.
The main secret of this potato and corn soup is to cook the corn on the cob in the broth while the soup is cooking. This adds fantastic richness and complexity to the taste. If you don’t have corn in season, you can always make this chowder with frozen corn and omit the corn on the cob. Just try it during the corn season to feel the full effect! In our potato and corn chowder, we used milk instead of cream to keep it lighter. The end result is a healthy chowder that’s bursting with flavor and isn’t too heavy.
Looking for healthier dinner ideas?
This Healthy Corn and Potato Soup is one of our favorite healthy dinner ideas! Our other top healthy dinner ideas at A Couple Cooks:
This potato corn chowder recipe is…
Vegetarian and gluten free.
The description
This delicious Potato Corn Soup contains kidney beans, making it heartier than most! Serve this healthy chowder with muffins and a green salad.
- 1 yellow onion
- ½ Red pepper
- 3 carrots
- 2 Garlic cloves
- 1 Pound red-skinned potatoes
- 6 corn on the cob
- 15-ounce white beans
- 3 Sprigs of fresh thyme
- 2 tablespoons butter
- 1 Bay leaf
- 6 cups milk
- ¼ cup cornmeal or masa
- 2 teaspoons kosher salt
- Ground fresh pepper
- Chop the yellow onion and the red pepper. Peel and cut carrots. Chop the garlic. Dice the potatoes. Cut the corn from 6 cobs (use a griddle if possible: place the corn on the cob in the center ring and cut the corn in the pan). Reserve the corn on the cob. Drain and rinse white beans; put aside. Remove the thyme leaves and set aside.
- In a large saucepan, melt 2 tablespoons of butter. Sauté onion and bay leaf for 4 minutes until soft. Add the carrots, peppers and garlic and sauté for 4 minutes. Add the corn kernels, corn on the cob, potatoes and milk. Bring to a boil. Then cover and simmer for about 15 minutes, stirring occasionally.
- Remove the corn cobs and bay leaf. In a small bowl, mix the cornmeal or batter with ¼ cup water, then add to the pan. Add kosher salt, kidney beans and fresh thyme. Heat until the vegetables are tender and the soup has thickened slightly (mash the cornmeal chunks if you have them), about 5 to 10 minutes. Serve hot.
- Category: Soup
- Method: Cook
- Kitchen: American
Keywords: Potato Corn Soup, Healthy Corn Soup, Vegetarian Chowder, Healthy Dinner Ideas, Dinner Ideas, Vegetarian Recipe
