Butter Bean and Corn Chowder

7 ingredients
3 steps

Ingredients

  • 1 cup vegetable broth
  • 2 cups butter beans, cooked
  • 1 can (15 oz.) creamed corn
  • 1 sm. carrot, coarsely chopped
  • 1/4 cup celery, finely chopped
  • 1/2 tsp. oregano
  • Salt and pepper, to taste

Directions

  1. 1
    In 2-quart saucepan, combine all ingredients.
  2. 2
    Heat to boiling over high heat.
  3. 3
    Reduce heat to low and simmer, covered, until carrots and celery are tender, about 15 minutes.

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