Butter Bean and Corn Chowder
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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 |
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Instructions
In 2-quart saucepan, combine all ingredients. Heat to boiling over high heat. Reduce heat to low and simmer, covered, until carrots and celery are tender, about 15 minutes.
Author's Comments
Butter beans are a large lima bean. (Often, you will find baby lima beans in the frozen section of your market.) They are mellow, with a creamy flavor that makes them perfect for soup.
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corn chowder, soups