Print

Chickpea Corn Chowder

Yield: serves 6-8

Author The Little Epicurean

Ingredients

  • 1 Tablespoon olive oil
  • 1 Tablespoon unsalted butter
  • 3 garlic cloves, minced
  • 1 medium onion, chopped, about 1 1/4 cup
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 medium Russet potato (about 10 oz), peeled and diced into small cubes
  • 4 cups reduced sodium chicken broth*
  • 3/4 cup half and half, or milk
  • 3 cups corn, fresh or frozen
  • 2 -15 oz cans chickpeas (garbanzo beans), rinsed and drained
  • chopped green onions (or chives), as needed to garnish

Instructions

  1. In a large pot, combine olive oil and butter over medium heat. Once butter has melted, add garlic and onion. Cook until onion is tender and almost translucent. Season with salt and pepper.

  2. Add potatoes and chicken broth. Bring mixture to a boil, reduce heat, cover pot, and let simmer for 10-15 minutes until potatoes are fork tender. Scoop out about 2 cups of mixture and puree in a blender until smooth. Return puree back into the pot.

  3. Add half and half, corn, and chickpeas. Return to to a boil and then reduce to a simmer. Cook on low heat for 5-10 minutes until chickpeas are warmed throughout. (If using frozen corn, heat until corn is cooked). Season with additional salt and pepper, as needed. Garnish with chopped green onions. Serve warm. 

Recipe Notes