Lima Bean, Leek & Corn Chowder
Submitted by 42989
Lima bean, leek, and corn chowder simmered in homemade corn-cob stock with rosemary. Dairy-free, vegan, and deeply creamy from the beans alone.
YIELD
6 servingsPREP
20 minCOOK
1 hrsREADY
2 hrsThis is a quietly brilliant vegan chowder that gets its body and richness from the lima beans themselves, no cream, no milk, no roux required. The beans simmer until they start falling apart, lending a natural silkiness to the broth.
Making stock from corn cobs, silks, and husks is the move that separates this chowder from the ordinary. After you strip the kernels off the cobs, those leftover bits go into a pot with leek tops and rosemary to simmer into a sweet, corn-perfumed broth.
Don’t toss the leek tops either. The dark green parts that usually get chucked have more corn-complementing flavor than the tender whites and carry the stock through.
Rosemary appears twice, once in the bean simmer and once in the stock, and that double dose is what makes this chowder taste rustic and layered instead of bland.
Kitchen Tips
- Soak the lima beans overnight or at least 4 hours in plenty of cold water. Unsoaked beans take forever to cook and never get fully creamy.
- Use fresh summer corn for best results. Off-season corn on the cob won’t deliver the sweet stock this recipe depends on.
- Simmer the stock uncovered for clearer broth; cover it and the result turns cloudy from condensation dripping back in.
- Leave some beans whole and mash or puree a cup of them to thicken the chowder. This gives you the creamy-but-chunky texture that defines chowder.
Variations
- Stir in diced potato or sweet potato during the last 20 minutes for extra body.
- Swap lima beans for white cannellini or butter beans for a different bean flavor.
- Add smoked paprika or a diced chipotle pepper for a smoky, non-dairy twist on a smoked-chowder profile.
Ingredients
Directions
Drain and rinse beans.
Place beans in a 2-quart saucepan and cover with water.
Bring to a boil over medium heat.
Add rosemary sprig or dried rosemary, place lid ajar, lower heat and gently simmer for 45 minutes to 1 hour, until beans are soft and cramy.
Stir occasionally.
Add more water if needed to cover beans as they cook.
Slice leeks in half lengthwise.
Cut off and discard root end.
Slice off dark green tops; chop into 2-inch pieces and set aside.
Chop white and light green leek into ½-inch pieces; set aside.
Slice corn off cobs; reserve fresh kernels.
Place corncobs, corn silk and inner light-green corn husks in a large soup pot.
Add leek tops. Cover with water and add rosemary sprig or dried rosemary.
Bring to a boil, lower heat and simemr for about 20 minutes.
Place colander orlarge strainer into another pot or large bowl and strain stock; discard corncobs, silks, husks, and leek tops.
In soup pot, place white and light green leeks and a tablespoon of stock.
Sprinkle with a large pinchof salt.
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