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Title: Corn & Bean Chowder
Categories: Soup Bean
Yield: 4 Servings

1/4cOil (butter)
2cSliced onions
2tsMinced garlic
4cCorn
4cStock
1/4tsNutmeg
1/2cInst milk powder
3/4cCooked beans
1/2tsSalt

Heat oil in large dutch oven. Stir fry onions and garlic till browned. Add 3/4 of the corn, all stock and nutmeg. Bring to a boil and simmer till corn is tender. Puree remaining corn with some of the stock. Add the milk powder to the puree. Blend puree into the soup pot with the beans and salt. Bring the soup to almost boiling, lower heat and simmer for a few minutes. Check seasonings and serve. (Optional: Add 1-2 chopped cooked potatoes to thicken)

Makes 1 1/2 quarts

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