Potato Chowder
with white beans / corn
This tomato-based soup is every bit as satisfying but much lighter than cream-based chowders. Potatoes, white beans and corn provide substance and flavor. Serve this speedy weeknight soup with crackers on the side.
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Proteins
Cuisines
Ingredients
Potato Chowder:
- Carrots - 1/4 lb , chopped
- Garlic - 2 cloves
- Green onions - 3 stalks , chopped, white and green parts separate
- Potatoes, baby red - 1 lb , cubed
- Corn, frozen - 1 cup , defrosted
- Beans, cannellini or butter (14 oz / 397 g can) - 1 can , drained and rinsed
- Oil, cooking - 1 Tbsp
- Thyme, dried - 1/2 tsp
- Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
- Stock, vegetable - 4 cups
- Crackers, for serving (sub rolls or bread) - 16
Prep
- Carrots / Garlic - Prep as directed. (Can be done up to 4 days ahead)
- Green onions - Chop, keeping white and green parts separate. (Can be done up to 2 days ahead)
- Potatoes - Slice into cubes.
- Corn - Defrost briefly in the microwave or by running under warm water.
- Beans - Drain and rinse.
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Make
- Heat a Dutch oven over medium heat. Add cooking oil and carrots, garlic and white parts of green onions with a pinch of salt. Saute until onions are tender, ~3 minutes. Add thyme and cook for 1 minute more.
- Add potatoes, tomatoes (including juice) and stock. Cover and bring to a boil and then simmer covered until potatoes are nearly tender, ~10 minutes (more or less depending on size of potato pieces).
- Stir in beans and corn and continue simmering uncovered until warmed through, ~3 minutes more.
- Serve chowder topped with green parts of green onions and with crackers on the side. Enjoy!
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