Sunday, May 11, 2008

CORE Corn & White Bean Chowder

Based on the Core Cook Book

Serves: 4

Difficulty: Easy

Ingredients:
  • 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


Method:

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

2 comments:

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!