• Cooking Time:
  • Servings: 6
  • Preparation Time:



  • 8 ears of corn, cooked (I prefer them done on the grill, since it adds that smoky flavor!)
  • 1 cup cooked white beans (I used Marrow beans)
  • 4 cups vegetable stock
  • 1 chipotle pepper, diced (from a can of chipotles in adobo, found in the Mexican food aisle)
  • Salt and pepper to taste
  • Red onion, cilantro, or parsley to garnish


  • Slice all of the corn off the ear, getting as close to the core as possible.
  • Pour 2 cups of stock and half of the corn into a blender and pulse to puree. Pour into a large saucepan over medium heat.
  • Stir in remaining corn, stock, beans, and chipotle pepper.
  • Season with salt and pepper and heat through.
  • Serve with chopped onion or herbs to garnish.

Categories: Chowder  Vegetable 
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