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Potato Chowder
with white beans / corn

Active: 30 min Total: 30 min
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.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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

  1. Carrots / Garlic - Prep as directed. (Can be done up to 4 days ahead)
  2. Green onions - Chop, keeping white and green parts separate. (Can be done up to 2 days ahead)
  3. Potatoes - Slice into cubes.
  4. Corn - Defrost briefly in the microwave or by running under warm water.
  5. Beans - Drain and rinse.

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Make

  1. 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.
  2. 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).
  3. Stir in beans and corn and continue simmering uncovered until warmed through, ~3 minutes more.
  4. Serve chowder topped with green parts of green onions and with crackers on the side. Enjoy!

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