Garbanzo Bean Corn Chowder
This hearty chowder is rich and creamy with a delicate balance of sweetness from the blended corn. And it has a nice hit of heat from the red pepper flakes. This is a satisfying meal in a bowl that is easy to make with simple ingredients. Try it this summer at a cookout, potluck, or picnic!
Ingredients:
- 3 cups cooked garbanzo beans
- 1 onion, cut in 1/2 inch chunks
- 3 carrots, cut in 1/2 inch chunks
- 4 celery stalks, diced
- 1 large Yukon gold potato or white sweet potato, cut in 1/2 inch chunks
- 1 Tablespoon ground turmeric
- 1 Tablespoon dried Herbes de Provence (or any combination of basil, savory, marjoram, rosemary, thyme, oregano)
- 2 teaspoons ground caraway seeds
- 1 teaspoon ground fennel
- 1 teaspoon red pepper flakes (more if you like it hotter/less if you don’t)
- 1 teaspoon ground black pepper
- Optional: 1 – 2 teaspoons salt, to taste
- 1 pound organic frozen corn
- 4 cups water
Directions:
- In a large soup pot, cook onions, carrots, celery, and potato with the herbs and spices in 2 cups water on medium high heat, covered until tender.
- While the vegetables cook, blend corn in 2 cups water until creamy. Add to soup with garbanzo beans. Stir thoroughly.
- Bring soup to a boil, then reduce heat to simmer, covered for 20 to 30 minutes. For an extra thick chowder, remove the lid and simmer uncovered for an additional 10 minutes.