Corn bean chowder
Basil pea soup
- 200 GRAM WHITE BEANS (from a can or soaked and cooked)
- 1 CAN OF CORN
- 1 ONION, chopped
- 2 POTATOES, peeled and chopped
- 1 GREEN PEPPER, cut
- 1 CUP MILK
- 1 CLOVE GARLIC, mashed
- 1 TSP OREGANO
- 400 GRAM GREEN PEAS
- 150 GRAM CARROTS, chopped
- 1 ONION, chopped
- 800 GRAM VEGETABLE STOCK
- BUNCH OF BASIL, chopped
- 1 CLOVE GARLIC, mashed
Fry the onions, potato, green pepper and garlic three minutes. Add 50 gram water and let it simmer for 15 minutes. Add half a liter water, the milk, the corn and the beans and the oregano and pepper and salt to taste and heat the soup thoroughly.
Fry the onions, the carrot and the garlic a few minutes, add the peas and fry 2 minutes more. Add the stock, cook 20 minutes, add the basil and cook 2 minutes more. Puree the soup and reheat before serving.
Click
for World-cooks recipe page