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All The Primary Beans Set - The Foodocracy

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Vegan White Bean Corn Chowder

Name: VEGAN WHITE BEAN CORN CHOWDER
Ingredients: 1 cup of cooked and drained white beans (we like Cassoulet or White Tepary Beans); 1 tablespoon olive oil; 1 medium onion diced; 1 rib of celery diced; 5 cloves garlic, minced; 1 medium red, orange or yellow bell pepper diced; 3 sprigs thyme; 1 bay leaf; 4 cups vegetable broth. (we recommend a home made corn stock or corn broth from PlantStrong.); 4 cups fresh or frozen corn; 1 tablespoon nutritional yeast; Salt and Pepper; Green onions and fried garlic slices for garnish

March 08, 2023 1 min read

On a cold winters day we positively crave this deliciously creamy chowder with scrumptious sweet corn topped with crunchy garlic chips. Silky heirloom white beans deliver creamy texture and plant-based protein to this guilt free dish your entire family will love.

*A Note On Our Recipes:

Every recipe here was developed and tested using farm-fresh beans from Foodocracy and Primary Beans. Older beans, anything past a year in your pantry or beans from other sources may need more coaxing. Give them a soak and add extra cooking time, and they'll get there eventually.

VEGAN WHITE BEAN CORN CHOWDER

Rated 4.5 stars by 2 users

Ingredients

1 cup of cooked and drained white beans (we like Cassoulet or White Tepary Beans)
1 tablespoon olive oil
1 medium onion diced
1 rib of celery diced
5 cloves garlic, minced
1 medium red, orange or yellow bell pepper diced
3 sprigs thyme
1 bay leaf
4 cups vegetable broth. (we recommend a home made corn stock or corn broth from PlantStrong.)
4 cups fresh or frozen corn
1 tablespoon nutritional yeast
Salt and Pepper
Green onions and fried garlic slices for garnish

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Directions

Cook white beans on the stovetop or in a pressure cooker with just salt, water and one bay leaf. In this instance I don't use kombu in the pot because I don't want potential flecks of brown in the soup from the seaweed. Read our definitive guide to cooking heirloom beans. Strain one cup of the cooked beans and reserve the rest in the cooking broth for other recipes.
Drizzle olive oil in the bottom of a thick bottomed pot over medium heat and sauté the onion, celery, garlic and bell pepper until soft.
Add the broth, cooked beans, corn and bay leaf to the pot. Bring to a boil and then reduce to a simmer. Simmer for 15-20 minutes to let the flavors develop.
Ladle half of the soup into a blender and puree until smooth, then return to the pot.
Stir in the nutritional yeast, taste and season with salt and pepper. Taste again and adjust seasonings.
Ladle into bowls and garnish with green onion and garlic chips.

Recipe Note

**To make fried garlic chips, slice garlic cloves very thinly. Heat a skillet with a good coating of oil to medium high heat. Place the garlic slices in the pan and watch carefully with tongs in hand. When they start to brown, turn to the other side and then watch like a hawk. Pull them from the pan and place on a paper towel just before you think they are done because they go from brown to burnt in a heartbeat.

Every recipe here was developed and tested using farm-fresh beans from Foodocracy and Primary Beans. Older beans, anything past a year in your pantry, or beans from other sources may need more coaxing. Give them a soak and add extra cooking time, and they'll get there eventually.

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