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| Health and medical information for consumers, quality assured by the Victorian government (Australia). |
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Soup - corn and butter bean chowder
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 Suitable to freeze
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Egg free
Nut free
Easy to swallow
Vegetarian
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Good source of: folate
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4
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Ingredients:
2 corncobs, husks and silk removed
2 teaspoons olive oil
2 shallots, trimmed and thinly sliced
500 ml vegetable or chicken stock
1 300g can butter beans, rinsed, drained
2 tablespoons lime juice
2 tablespoons basil, shredded
1 tablespoon parsley, chopped
black pepper, freshly ground
cayenne pepper, to sprinkle
1/2 cup light milk, evaporated
4 small lime, wedges
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Method:
1. Remove the corn kernels from the corncob with a small sharp knife.
2. Heat the oil in a medium saucepan to a medium-low temperature. Add the shallots and cook stirring until just soft.
3. Add the corn kernels and stock to the pan, cover, increase the heat and bring to the boil. Reduce heat and simmer, partially covered until corn is just tender (about 10 minutes). Stir occasionally.
4. Add the butter beans, and simmer uncovered for 5 minutes. Remove from heat.
5. Puree 1 cup of the soup until almost smooth, using a food processor or blender.
6. Return to the pan, add the basil, parsley and stir to combine.
7. Return the pan to the stove and bring to the boil over a medium heat, uncovered, stirring occasionally. Stir in the lime juice and allow to boil through for 1 minute.
8. Add the evaporated milk and season with pepper to taste.
Notes: To serve, ladle the soup into small bowls, sprinkle with pinch cayenne pepper and serve with your favourite crusty bread.
Contributed by:
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This recipe was originally published as: Creamy corn and butter bean chowder
Recipe publication date: 11/25/2002
Last reviewed: 19/02/2009
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