Fava Bean Corn Chowder

Italy Meets the Midwest.

Recipe Information

Serves: 8
Prep Time: 10 Minutes
Cook Time: 40 Minutes

Ingredients:

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

Directions:

  1. 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.

Roux:

  1. 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).
  2. 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.

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