Around The "Honeyoon" Table, Butter Bean Chowder

When the wind is blowing and the air feels nippy and you feel like you are chilled to the bone I like to enjoy a bowl of this hot and creamy soup.

Butter Bean Chowder

Ingredients:

4 Tablespoons vegetable oil

4 Tablespoons butter

2 Onion, chopped

2 Garlic clove, crushed

2 Medium potato, chopped

4 Celery stocks, sliced

2 Small green pepper, halved & sliced

5 Cups vegetable stock

2 1/2 Cups milk (or cream)

2 Cans butter beans, undrained

2 11 oz. can sweet corn, undrained

2 Good pinches dried sage ( I use 1 pinch sage & 1 pinch thyme)

Salt & Pepper

Heat oil & butter in a large saucepan. Add the onion, garlic, potato, celery & green pepper. Mix well.

Heat the vegetables in the oil mixture till sizzling, then turn heat down to low. Cover pan & sweat the vegetables gently for 10 minutes, shaking the pan occasionally.

Pour in the stock, season to taste with salt & pepper. Replace the lid & simmer for 15 minutes.

Stir in milk, butter beans & sweet corn (including the liquid in cans) then add the sage. Simmer for 5 minutes more. Check the seasoning & serve hot.

Blessings,