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Luxurious Corn and Lima Bean Chowder – vegetarian recipe
Stav Kogan

Luxurious Corn and Lima Bean Chowder

A plant-based take on a classic chowder, this Luxurious Corn and Lima Bean Chowder uses sweet corn and tender baby lima beans to create a hearty, flavorful, and creamy soup. It's a simple, elegant meal that comes together in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 serving
Calories: 350
Ingredients Method Nutrition

Ingredients
  

  • 1 tbsp (15 ml) extra-virgin olive oil
  • ½ cup (75 g / 2.65 oz) chopped onions
  • 1 medium white potato, cut into ¼-inch dice (about 1 cup / 150g / 5.3 oz)
  • 3 cups (720 ml) vegetable broth
  • 2 cups (300 g / 10.6 oz) frozen baby lima beans
  • 3 cups (450 g / 15.9 oz) frozen corn kernels
  • 1½ cups / 360 ml (12.2 fl oz) unsweetened soy milk
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp (15 g / 0.53 oz) chopped pimientos, for garnish
  • To speed things up, heat the vegetable broth in the microwave for 5 minutes while the onions and potato are cooking.
  • For an even richer chowder, substitute the soy milk with full-fat canned coconut milk or a homemade cashew cream.
  • Use a starchy potato like a Russet or Idaho. The starches break down during cooking and act as a natural thickener for the soup.

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onions and diced potato.
  3. Cover and cook, stirring occasionally, until softened, about 5 minutes.
  4. Pour in the vegetable broth and bring the mixture to a boil.
  5. Stir in the frozen lima beans and corn.
  6. Continue to cook until the vegetables are tender, about 15 minutes.
  7. Decrease the heat to low and stir in the soy milk.
  8. Season generously to taste with salt and freshly ground black pepper.
  9. For a creamy texture, use an immersion blender to partially puree the soup directly in the pot, leaving some chunks for texture. Alternatively, carefully transfer about 2 cups (480 ml) of the soup to a standard blender, puree until smooth, and stir it back into the pot.
  10. Reheat gently if necessary, but do not boil. Ladle the chowder into bowls and garnish with chopped pimientos before serving.
  11. Add a pinch of smoked paprika or a teaspoon of nutritional yeast when you season the soup to add a smoky or savory, cheesy depth of flavor.

Nutrition

Calories: 350kcalCarbohydrates: 55gProtein: 15gFat: 8g

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