My husband Ed refers to corn as “nature’s candy.” He’ll eat it on anything, with anything, and always wants extra, extra, extra. I, on the other hand, prefer corn in the supporting cast rather than in the starring role; it’s just kind of “eh” to me. Would much rather be chowing down on broccoli.

I make an exception, though, when it comes to soups, stews, etc., because I’m a soup fiend. And this chowder, guys…all I can say is “hot damn.” It’s loaded with two cans of white beans and two cans of fiesta corn along with yellow onion, red bell pepper, serrano peppers, garlic and mushrooms. And the base? Vegetable broth and lite cream cheese, I kid you not. We served ours with roasted broccoli tossed in some chili paste, and it was glorious. Plus, it only takes like 20 minutes to put together! Win-win.

INGREDIENTS

2 c. vegetable broth
8 oz. lite cream cheese
4 garlic cloves, peeled and minced
2 cans white beans, drained (we used navy and cannellini)
2 serrano peppers, chopped
2 cans fiesta corn
1 red bell pepper, diced
1 yellow onion, diced
Button mushrooms, sliced
1/4 tsp. Chinese five spice
1 T. chili powder
2 T. cumin
1 T. garlic powder
Salt & pepper to taste

STEPS

1) In a large pot, heat olive oil over medium-high heat and add the minced garlic, serrano peppers, red bell pepper, yellow onion and mushrooms. Sauté until the onions become translucent.

2) Add the corn, vegetable broth, cream cheese, Chinese five spice, chili powder, cumin and garlic powder and season with salt and pepper. Cook for about 15 minutes until the chowder is hot and slightly thickened. Serve and enjoy!