Stoplight Corn Chowder

To mix things up a bit in the new year, my husband and I decided to eat only vegetarian meals at home for the month of January. This decision was actually hubby's idea. I was telling him that while he was gone for six weeks this fall I didn't buy any meat to cook at home. So he suggested cooking vegetarian at home for a month. I was all for it and am having a lot of fun looking up yummy vegetarian recipes to try. If you have a favorite vegetarian dish, please share it with me! 

I saw this recipe for Stoplight Corn Chowder on Food and Whine. The name comes from the red pepper, green pepper, and corn. Cute, huh? I love corn chowder but the ones I've had always incorporate chicken, so I was interested in seeing how the soup would taste without it. I took Megan's advice and added in Navy Beans for extra protein. I made this soup last week when my sister in law was visiting. All three of us really liked it. It was filling, comforting, and had great flavor. Give this soup a try, you won't miss the meat at all!

Stoplight Corn Chowder

Printable Version

Ingredients

1 tablespoon olive oil

1 onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

2 cups corn

1 cup navy beans

2 vegetable boullon squares

3 tablespoons flour

3 cups milk

1/2 cup grated cheddar cheese

Optional for garnish: crushed tortilla chips, cilantro, and/or sliced green onions

Directions

In the bottom of a large soup pot or Dutch oven, heat olive oil over medium heat. Add pepper and onions and saute until softened (about 5 minutes). Stir in Navy Beans.

Crumble bouillon over pepper and corn mixture. 

Sprinkle flour atop peppers. Whisk in milk. Season with salt and pepper, to taste.

Stir over medium heat until chowder begins to thicken. Add cheddar cheese and stir until melted. 

Garnish if desired before serving.