2 (4.5-ounce) cans chopped green chiles, undrained
How to Make It
Heat canola oil in a Dutch oven over medium heat. Add onions and ham, and cook 3 minutes, stirring frequently. Stir in corn and remaining ingredients. Bring to a boil; reduce heat, and simmer 5 minutes or until thoroughly heated.
This soup was satisfactory. It was quick enough, even with removing the kernels of corn from the cobs) and used ingredients readily available. Plus, it listed not only expected number of ears of corn, but also cups, something I really appreciate. Had I used the 5 ears listed instead of the 3 it took, we would have been swimming in corn! I also took other reviewers' suggestions about adding seasonings (I used cumin, garlic, upped the salt and used bacon-seasoned salt, and pepper, and a dash or two of hot sauce). I used a bit of a summer sausage I had on hand, but I think chicken chunks or no meat would be better for us (personal preference). I also pureed half the mixture for a better consistency (leaving the soup less appetizing-looking, but still good. I think a reviewer's suggestion to puree half the beans would have been better. This makes a lot- leftovers are in the freezer for a rainy day, It was not my favorite, but it was tasty enough with all the doctoring.
We really like this soup. Great flavors and easy to make on a weeknight although we tend to make a batch or two with ham leftovers and freeze it. It freezes really well. Also love the high fiber content with the beans. We now always have a batch in the freezer for a quick weeknight meal or grab and go for lunch at the office.
This has become one of our regulars. We can't find navy beans around here so I've used Great Northern. I've made it with ham as directed, with lunchmeat type ham, and without ham. I've also used frozen corn instead of fresh, which is easier anyway so will probably stick to the frozen. We like topping it with pepperjack cheese, sliced into matchstick type pieces, for extra kick.
I made this recipe as directed and really enjoyed it. Perfect for after wok, it is quick and easy and very filling. All I needed were a few dinner rolls to go along with it. I will definitely make it again.
I substitute one can of black beans, drained, for one can of white, and partially mash the white beans for a thicker consistency. I increase the broth to three cans. I also add one bay leaf, 1/2 t. chili powder, 1 t. or less cumin/cilantro, and 1 or 2 cloves of garlic. Also for ease, I substitute a 12 oz. bag of frozen corn. I don't add salt but do add various other seasonings, as desired. A really good soup with little effort!
This was delicious and so simple considering how tasty it was. It makes a lot, so intend to freeze some for rainy days. I used my immersion blender to blend it slightly, just to make it a bit more creamier and it was just right. I added a little more salt and pepper, but I think a pinch or two of cayenne would work too.
Summer Corn and White Bean Soup
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