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Butter Bean and Corn Chowder
2 cans butter beans 2 cans creamed corn 2 cups water 2 carrots, diced 2 stalks celery, diced 1 clove garlic, pressed ½ teaspoon oregano ½ teaspoon salt
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Notes: This is a slightly modified recipe posted by Pat on the McDougall board who got it from the www.fatfreevegan.com website who credits the Vegan Handbook for the recipe. It was very good poured over fork mashed fingerling potatoes.
Sher said,
December 2, 2008 at 8:04 am
This looks really good! Tonight I bought the butter beans to give this a try…I like your bowl, too!
lethalouise said,
December 2, 2008 at 9:23 pm
Hi Sher, Hope you like it.
Letha
Sher said,
December 6, 2008 at 7:34 pm
I made this tonight, it was great! I just noticed I forgot the garlic! I also drained the butter beans…I’m glad I did, it was a little thin…so I added to diced potatoes to the mix. I also added a veg chi*ken bouillon cube instead of salt. I wish you could buy cans of creamed corn without so much sugar added to it, though! But it was very good, and very easy (always a PLUS!)
lethalouise said,
December 7, 2008 at 9:35 am
Hi Sher,
Great idea. I’ll bet potatoes would be excellent in this soup. Thanks for sharing.
Letha
Felini said,
December 28, 2008 at 1:55 pm
Hello,
This recipe was very good. I substitued a little – used what I had. I ommited garlic and oregano and used onions and potatoes. It was good the first time and even better after sitting in the fridge a day or two.
Felini
lethalouise said,
December 29, 2008 at 12:33 pm
Hi Felini,
Thanks for stopping by. I think you could do a lot of variations on this. I was thinking mushrooms would work well.
Letha