Fava Bean Corn Chowder
Italy Meets the Midwest.
1 large yellow Onion, diced
1 medium red bell pepper, diced
3 Tbsp. chopped parsley
4 medium Potatoes, peeled and cubed
1 (49 oz.) can of vegetable or chicken broth
2 cups frozen petite sweet Corn
2 cups cooked and shelled Fava Beans
2 Tbsp. butter
¼ cup all purpose flour
1-½ cups scalded milk (warmed up to the boiling point, but not boiling)
2 Tbsp. garlic salt
2 Tbsp. dried herbs de Provence (rosemary, marjoram, thyme, sage, tarragon and lavender)
2 Tbsp. olive oil
- In large soup pot (over medium high heat), saute Onion, bell pepper and parsley in olive oil until vegetables are tender. Add Potatoes, broth and 2 cups of water to cooked vegetables; bring to boil and then reduce heat to a simmer. Cook until Potatoes are fork tender, about 20 minutes.
- In medium saute pan, melt butter and add flour; cook over medium heat, stirring constantly until flour mixture is thick, about 1 minute. Add scalded milk to flour mixture and whisk over medium heat until roux is very thick (like thin pudding).
- Over medium heat, add roux to soup pot and whisk into soup until well blended and soup thickens to chowder consistency; stir in Corn and cooked Fava Beans and heat to piping hot. Serve in bowls and garnish with sour cream.