Bean & Corn Chowder

Bean & Corn Chowder

35-minute recipe Serves 5
This thick and hearty soup is guaranteed to hit the spot as it warms your soul.
35-minute recipe Serves 5

Ingredients

2 tbsp
Becel® Original margarine
2 med
Carrot
1 med
Onion
1  
Clove Garlic
4 tsp
All Purpose Flour
2 1/2 cups
Skim Milk
1 1/2 tsp
Chilli Powder
1 tsp
Sauce
1/2 tsp
Salt
1 can
Red kidney beans, drained and rinsed
1 can
Corn
2 tsp
Parsley

Directions

Prep: 15-minute | Cook: 20-minute
  • 1

    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.

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Last updated: August 28th, 2020

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