A few weeks ago I made corn chowder for a Super Bowl party. People brought so much of their own food that there were loads of it leftover. Fortunately, it freezes well. A few nights ago we had it with cheddar jalapeno bread and some veggies. Great combination!
The method I use for this soup is similar to my black bean soup. I use the food processor. And when I bother to pull out the food processor, I generally use it A LOT. The result in both of these soups is that the veggies are diced small enough to really melt into the soup base as it cooks.
This recipe makes a large amount ~ enough to truly fill a 5 1/2 quart Dutch oven. (Remember, it freezes well!) Feel free to halve the recipe. As usual I adapted my final version from several recipes I looked at, but here's a similar quick version of the soup here.
- 1 large onion
- 2 red bell peppers
- 4 Anaheim green chiles
- 2 Tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 3 (16 oz.) packages frozen corn, thawed and divided
- 5 1/2 cups milk, divided (I used 2%)
- 1 can of white kidney beans or cannellini beans, drained and rinsed well
- 1 1/2 tsp salt, or to taste
- Black pepper
In the meantime, place 4 cups of thawed corn, 1 cup of milk, and the rinsed beans in the food processor and process until smooth. Set aside.
Add the remaining milk and corn to the soup. Bring to a boil, stirring often. Reduce heat and simmer for 5 minutes. Add the processed corn mixture, a small splash of Tabasco, salt and pepper. Continue to simmer another few minutes, or until thick and creamy. Adjust seasonings to taste.
Serve hot with the toppings of your choice, such as green onions, tomatoes, or cheese.