Creamy Corn and Pinto Bean Chowder

Serving Size
1 cup
Prep Time
10 min
Cook Time
35 min
Creamy Corn and Pinto Bean Chowder

Nutrition Information

Calories 183
Fat 3.5 g
Saturated fat 0.4 g
Polyunsaturated fat 0.5 g
Monounsaturated fat 1.8 g
Cholesterol 0 mg
Sodium 250 mg
Carbs 37 g
Protein 8 g
Fiber 9 g
Health Benefit
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  1. In a stockpot, heat oil on medium-low. Soften onion and garlic for 3 minutes. Add beans, carrots, and corn, and cook for 2 minutes.
  2. Add bay leaves, paprika, stock, and water. Increase heat and bring to boil. Reduce heat, cover, and simmer for 20 minutes. Discard bay leaves.
  3. In a bowl, pour a ladleful of broth over yogurt and stir well (this prevents yogurt from curdling). Return yogurt-broth mixture to soup. Stir, add white pepper (if using), and serve with whole grain bread, if desired.
  4. Handy Hint: If using fresh corn, toss the cobs in soup before boiling to add flavor and thicken broth. For even more flavor, add a thick cut of ham or ham hock to soup.
Jackie Gentilesco