Recipe: Corn and Bean Chowder (blender, freeze ahead)

CORN AND BEAN CHOWDER

"This rich and creamy-looking soup - without a drop of cream - is easy to make, taking advantage of the convenience of canned beans and frozen corn."

2 tablespoons olive oil
3 medium carrots, cut lengthwise in half, then crosswise into 1/4-inch-thick slices
1 large celery stalk, cut lengthwise in half, then crosswise into 1/4-inch-thick slices
1 large onion, chopped
1 medium red pepper, cut into 1/2-inch dice
2 packages (10 ounces each) frozen corn
2 cans (15 to 16 ounces each) pink beans, rinsed and drained
2 cans (14 1/2 ounces each) chicken broth (3-1/2 cups)
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon cayenne pepper
Fresh thyme sprigs for garnish

In 5- to 6-quart Dutch oven or saucepot, heat oil over medium heat until hot. Add carrots, celery, onion and diced red pepper, and cook about 10 minutes or until vegetables are tender-crisp, stirring frequently.

Meanwhile, in blender, combine 1 package frozen corn with 2 cups water, and blend until almost smooth.

To Dutch oven, add pureed corn mixture, remaining package of frozen corn, beans, broth, sugar, salt, thyme and cayenne pepper; heat to boiling over high heat. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.

Spoon into warm tureen to serve. Garnish with fresh thyme sprigs.

TO FREEZE:
Cool soup slightly, and spoon into airtight freezer containers with tight-fitting lids. Freeze up to 1 month. Reheat, without thawing, in Dutch oven, adding about 2 tablespoons water to pan to prevent scorching, or use the microwave.

Yield: 12 cups
Source: Good Housekeeping magazine, November 2000