Peel and dice potatoes, chop onion, drain and rinse cannelini beans - leave cans of corn AS IS!
Saute the onions in olive oil until soft and translucent
Add potatoes and corn stock or water - simmer until potatoes are fork-tender
Remove about half of the potatoes & onions into a separate dish then add the beans and one can of corn into the pot
Using an immersion blender, blend the ingredients in the pot until they are a smooth consistency
This is what the chowder should look like after blending
Add the potatoes and onions back into the pot, as well as the last two cans of corn - stir to combine and cook just enough to reheat
Here is the final result. Spoon into bowls and enjoy with a nice piece of crusty bread!
- 2.0 Potatoes, cubed
- 4.0c Corn Stock or Water
- 3.0 Cans of whole kernel corn
- 1.0 Can cannelini beans
- 1/2 Onion, roughly chopped
- 3.0Tbsp Olive Oil
- Salt & Pepper to taste