Roasted Corn & White Bean Chowder

Roasted Corn & White Bean Chowder


Yield: Makes 6 servings

Nutrition (For 1 serving)

Calories 334;
Protein 11.5 g;
Fat 13.7 g;
Carbohydrates 46.4 g;
Fibre 9.4 g;
Sodium 218 mg;
Sugar 9.2 g;
Cholesterol 17 mg;
4fresh cobs of corn4
3 tbspolive oil5 mL
1large onion, chopped1
3cloves garlic, minced3
2stalks celery, chopped2
1/2sweet red pepper, chopped1/2
2 cupscooked white pea beans, or canned, drained and rinsed500 mL
1 cupvegetable stock250 mL
2 tbspbutter25 mL
2 tbspflour25 mL
2 cupsmilk500 mL
Pinchcayenne pepperPinch
salt and pepper to taste
Optional: freshly chopped chives


Preheat oven to 350°F (180°C).

Brush corn cobs with 1 tbsp (15 mL) of olive oil and roast in the oven for 20-30 minutes, turning often, until nicely coloured. Cool for at least 15 minutes and remove corn kernels from the cob using a small sharp knife.

Reserve half of the corn. In a blender or food processor, puree remaining corn with 1 cup (250 mL) of the beans. Set aside. In a large skillet or saucepan, heat 2 tbsp. (25 mL) of olive oil over medium-high heat and sauté onion, garlic, celery and pepper for 10-15 minutes or until soft. Add remaining beans, corn, stock and corn-bean purée, stir to combine. Simmer over low heat for 15 minutes.

Meanwhile, melt the butter in a saucepan. Add flour, whisking together until bubbly. Gradually add milk, whisking constantly. Cook, while stirring, over medium heat until thickened. Slowly stir into vegetable mixture. Heat gently. Season with cayenne, salt and pepper.

Serve garnished with chopped fresh chives.