Bean and Corn Chowder

Author: Recipes_se
No ratings yet
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Appetizers, Bowls, Main Course, Side Dishes, Snacks, Soups
Cuisine American
Servings 4 servings


  • Stove


  • 1 1/2 cups potatoes chopped small
  • 1 onion chopped
  • 3 cups vegetable broth ***Click on our Homemade Vegetable Broth link
  • 1 1/2 cups frozen corn
  • 14 oz great northern beans canned
  • 1/2 tsp thyme
  • 1/4 tsp black pepper
  • 1 tbsp flour no bleached flour
  • 1 1/2 cups soy milk NO SODIUM BENZOATE


  • In a large stock pot, add potatoes, onion, and vegetable broth. Cover and simmer for 20 minutes.
  • Remove cover and add in the corn, beans, thyme, and pepper. Reduce heat to lowest setting.
  • In a small bowl, mix flour and soy milk. Whisk until a smooth consistency. Slowly drizzle into the stock pot, stirring well to avoid the milk from curdling. Continue to cook, uncovered, for an additional 5-6 minutes, stirring frequently. Remove from heat.
  • Soup will thicken as it cools.

My Notes

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