Just in time for our March blizzard, Soph and I are warming up with this super-easy, creamy, corn chowder. Cannellini beans are the secret to getting this soup so thick and creamy without adding dairy. We use a Vitamix to whip it up, but you could also put the ingredients in a pot or large bowl and use an immersion blender or use a food processor.
1 bag frozen corn
1-2 chopped onions
2 cloves garlic
1-2 Tablespoons seasoned olive oil. We use Wegman’s basting oil. Use whatever olive oil you have around!
salt & pepper
1 can cannellini beans
4 cups broth-we have used veggie, bone, and chicken broth. All work fine
Roast the corn, onions, and garlic with enough oil to coat and some salt and pepper for 20-25 minutes at 450. Check to be sure the corn does not burn.
Add the roasted ingredients to your blender (pot or food processor). Add the beans and broth. Whip it up til it’s as smooth as you like it. Enjoy a big, yummy, creamy, healthy bowl!