Bean & Corn Chowder
Keep it seasonal! As the weather cools and the coats come out, we always warm up to this chowder recipe.
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Cooking time20 min![]()
Prep time15 min![]()
ServingsPortions 5
Ingredients
- 2 Tbsp. (30 mL) Becel® Original margarine or Becel® Salt-Free margarine
- 2 medium carrots, chopped
- 1 medium onion, chopped
- 1 clove garlic, finely chopped
- 4 tsp. (20 mL) all-purpose flour
- 2 1/2 cups (625 mL) skim milk
- 1 1/2 tsp. (7 mL) chili powder
- 1 tsp. (5 mL) Worcestershire sauce
- 1/2 tsp. (2 mL) salt
- 1 can (540 mL) red kidney beans, rinsed and drained
- 1 can (341 mL) whole kernel corn, drained
- 2 tsp. (10 mL) dried parsley
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Melt Becel® Original margarine in large saucepan over medium heat and cook carrots, onion and garlic, stirring occasionally, until vegetables are crisp-tender, about 3 minutes. Stir in flour. Stir in milk, chilli powder, Worcestershire sauce and salt. Bring to boil over high heat, stirring frequently.
- Reduce heat to low and stir in remaining ingredients. Simmer until heated through, about 10 minutes.
Please see nutrition information for sodium content.
