Sunday, May 11, 2008

CORE Corn & White Bean Chowder

Based on the Core Cook Book

Serves: 4

Difficulty: Easy

  • 2 tsp Olive Oil
  • 1 onion, chopped
  • 2 crushed garlic cloves
  • 1 x 425 g corn kernels
  • 2 x 425g cannellini beans
  • 3 cups vegetable stock
  • pinch cayenne pepper
  • 2 TB parsley


Heat oil in a 2 l+ saucepan and fry onions over medium heat for 5 mins until softened.
Add garlic and cook another minute
Add corn - reserve about 1/4
Add beans and stock.
Cover, bring to boil, then simmer for 10 mins.
Blend, then add the reserved corn
Season with cayenne, parsley, salt and pepper and serve


pippi said...

oooh, i love this one. why did it take me till the end of winter to make it. a really filling meal

Anonymous said...

this is a nice soup!