This soup recipe comes from the Three a Day Dairy Council. I have one of their old cookbooks, and all the recipe’s are great. If you like beans, this will soon be a favorite.
Funny side note: When my girls were little, they detested beans……they would sit at the table for a long period of time trying to hide the beans. They would try to stuff them in their pockets, under the table, or anywhere else they could dispose of them. I’m glad they don’t stick beans under my table anymore!
2 teaspoons vegetable oil
1 cup chopped onion
2 teaspoons minced garlic
2 (15-ounce) cans white cannellini or Great Northern beans, drained
1 (4-ounce) can diced green chilies
1 cup frozen corn kernels
1/2 cup grated carrot
1/4 cup diced celery
1 cup low–sodium chicken broth
1 tablespoon ground cumin
2 teaspoons chili powder
1/2 teaspoon salt
2 cups milk
1 heaping tablespoon cornstarch
1 cup Grated Cheddar cheese, divided
4 tablespoons fresh chopped cilantro (optional)
In a large saucepan, stir together oil, onion and garlic over medium heat until onion is softened, about 5 minutes. Add 1 can of beans and mash into onion mixture with a potato masher or a slotted spoon (mixture will be chunky).Stir in second can of beans, green chilies, corn, carrot, celery, chicken broth, cumin, chili powder and salt, if desired; bring mixture to a simmer. Blend cornstarch into milk and stir into chowder; bring slowly to a boil, stirring frequently. Reduce heat and simmer 5 minutes, or until corn and celery are tender and mixture thickens. Stir in 1 cup of the cheese just until melted.Serve in individual bowls and top with fresh chopped cilantro, if desired.