Quicker Than Canned Corn Chowder



Every so often I forget to order groceries and need to play scavenger hunt before cooking dinner and every so often, I come up with a winner. Tonight's creamy corn chowder fit the bill. It came together just as fast as canned soup with the help of a handy dandy Magic Bullet and a handful of pantry staples. It was surprisingly filling and tasted even better than I had hoped. 


Corn Chowder
Serves 2

1 can Cannellini beans, thoroughly rinsed
2 cups Water (or more depending on how creamy you like it)
1 Tbsp Olive Oil
1/2 tsp Oregano
1/2 tsp Poultry Seasoning
1/2 tsp Garlic Powder
2 stalks Celery, roughly chopped
1/2 cup Frozen Corn
1/2 cup Frozen Peas
Salt & Pepper to Taste

Combine celery, beans, olive oil, and seasoning in a blender and combine until smooth. In a pot or microwave safe bowl, stir together the bean purée, water, and bouillon until evenly distributed. Add in the peas and corn and cook until heated through (I microwaved mine for four minutes). Add salt and pepper to taste and enjoy!

This is a tasty vegan alternative to the typical cream laden corn chowder. You could also spice this recipe up with jalapeño slices, lime zest, and tortilla strips. If you're of the carnivore persuasion, shredded chicken would also be addition. At less than $1 for two servings, it makes an inexpensive addition to any weekday menu. 


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