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Tomato Bean Corn Chowder

Tomato Bean Corn Chowder recipe image
This Tomato Bean Corn Chowder is a comforting, plant-based staple that brings together the sweetness of corn and the earthiness of white beans in a savory tomato broth. The dish features saut&# 195;©ed aromatics like garlic, onion, and celery, which build a deep flavor base before simmering with diced potatoes and ripe tomatoes. ItâÂÂs a perfect meal for chilly evenings, offering a satisfying texture without being heavy. Simple to prepare with pantry-friendly ingredients, this chowder is ideal for meal prep or a quick weeknight dinner that feels homemade and wholesome.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 6.9
Dietary: Gluten-free, Vegan, Vegetarian
Description
This Tomato Bean Corn Chowder is a comforting, plant-based staple that brings together the sweetness of corn and the earthiness of white beans in a savory tomato broth. The dish features saut&# 195;©ed aromatics like garlic, onion, and celery, which build a deep flavor base before simmering with diced potatoes and ripe tomatoes. ItâÂÂs a perfect meal for chilly evenings, offering a satisfying texture without being heavy. Simple to prepare with pantry-friendly ingredients, this chowder is ideal for meal prep or a quick weeknight dinner that feels homemade and wholesome.
Ingredients
  • 1 teaspoon Garlic; minced
  • 1/2 White Onion; peeled and cut
Directions
  1. 1
    Dice 1 celery stalk, 1/2 white onion, and 1 large peeled potato into 1/4-inch pieces.
  2. 2
    Cut 3 large ripe tomatoes into 1/2-inch cubes.
  3. 3
    In a large pot, sauté the minced garlic, diced onion, and celery in 3 tablespoons of vegetable stock over medium heat for 3 minutes until softened.
  4. 4
    Add the diced tomatoes, diced potato, remaining 4 cups of vegetable stock, cooked white beans, corn, and orange and tomato relish.
  5. 5
    Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
  6. 6
    Continue cooking for another 10 minutes until the potatoes are tender and the flavors have melded.
  7. 7
    Stir in Tabasco sauce, black pepper, and salt to taste.
  8. 8
    Serve hot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 6.9kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.7mg1%
Total Carbohydrate 1.6g1%
Dietary Fiber 0.2g1%
Sugars 0.5g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the potato is cut uniformly so it cooks evenly with the beans.

For a thicker chowder, you can mash a portion of the beans and potatoes against the side of the pot during the last few minutes of cooking.

If using canned beans, rinse them thoroughly before adding to the soup to reduce sodium content.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The chowder will thicken as it cools; add a splash of water or stock when reheating.

Keywords: tomato, bean, corn, chowder, soup, vegan, vegetarian, comfort food, warm, healthy, easy, meal prep, plant-based, hearty, rustic, simmered, potato, celery
Read it online: https://www.chefs-mate.com/recipe/tomato-bean-corn-chowder/