Corn and Bean Chowder Recipe

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Ingredients:

Serving

1 -2 tbsp olive oil
2 cups onions, sliced
2 garlic cloves, minced
4 cups corn, divided
4 cups vegetable broth
1/4 tsp nutmeg
1/2 cup dry milk
1 1/2 cups cooked kidney beans
1/2 tsp salt

Directions:

In a large pot heat the oil.
Saute the onions and garlic.
Add 3 cups of corn, the stock, and the nutmeg.
Bring it to a boil and simmer until the corn is tender.
Meanwhile puree the additional 1 cup of corn in a blender or food processor.
When the corn and stock is tender add the pureed corn, the milk, the kidney beans, and the salt.
Bring it almost to a boil.
Lower the heat and let it simmer for about 5 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	265.41 Kcal (1111 kJ)
Calories from fat	75.41 Kcal
		% Daily Value*
Total Fat	8.38g	13%
Cholesterol	8.99mg	3%
Sodium	821.97mg	34%
Potassium	686.41mg	15%
Total Carbs	41.7g	14%
Sugars	8.99g	36%
Dietary Fiber	6.47g	26%
Protein	10.17g	20%
Vitamin C	11.1mg	19%
Iron	3mg	17%
Calcium	109.2mg	11%

Amount Per 100 g
Calories	96.95 Kcal (406 kJ)
Calories from fat	27.55 Kcal
		% Daily Value*
Total Fat	3.06g	13%
Cholesterol	3.28mg	3%
Sodium	300.26mg	34%
Potassium	250.74mg	15%
Total Carbs	15.23g	14%
Sugars	3.28g	36%
Dietary Fiber	2.36g	26%
Protein	3.72g	20%
Vitamin C	4.1mg	19%
Iron	1.1mg	17%
Calcium	39.9mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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