Corn & Butter Bean Chowder

Rosemary Thyme Corn & Butter Bean Chowder 

Tomorrow our son will be out with friends enjoying a new hot chicken restaurant that recently opened nearby. It seems those places are becoming more popular every day, and I’m sure he’ll have a wonderful time.

Meanwhile, here at home, the weather forecast is calling for rain and cooler temperatures.

So instead of a more elaborate Sunday dinner, Dennis and I will be enjoying something simple and comforting: a pot of Rosemary Thyme Corn & Butter Bean Chowder simmering on the stove.

There was a time when Sundays were filled with children’s schedules, busy kitchens, extra chairs around the table, and the wonderful noise of family life.

Now our Sundays are quieter.

And while I sometimes miss those busy years, I’ve also come to appreciate the blessings of this season.

A rainy afternoon.

A warm pot of soup.

A loaf of sourdough bread.

Conversation across the table.

The comfort of being with someone you’ve shared decades of life with.

The table may be smaller these days, but it has lost none of its meaning.

Rosemary Thyme Corn & Butter Bean Chowder

(Creamy • Comforting • Rainy-Day Favorite)

Servings: 6

Ingredients

• 1 tablespoon olive oil

• 1 medium onion, diced

• 2 celery stalks, diced

• 2 medium carrots, diced

• 2 cloves garlic, minced

• 2 (15-ounce) cans Eden Organic No-Salt-Added Butter Beans, drained and rinsed

• 3 cups corn kernels (fresh, frozen, or thawed)

• 4 cups no-salt-added vegetable broth

• 1 teaspoon dried thyme

• ½ teaspoon dried rosemary, crushed

• ½ teaspoon black pepper

• 1 bay leaf

• 1 cup half-and-half

• 1 tablespoon lemon juice

Directions

Heat olive oil in a large soup pot. Add onion, celery, and carrots and cook until softened, about 6–8 minutes.

Add garlic and cook 30 seconds.

Stir in butter beans, corn, vegetable broth, thyme, rosemary, black pepper, and bay leaf.

Bring to a gentle boil, reduce heat, and simmer for 20–25 minutes.

Remove the bay leaf.

Use an immersion blender to partially blend about one-third of the soup for a creamy chowder texture while leaving plenty of beans and corn intact.

Stir in half-and-half and lemon juice. Heat gently without boiling.

Serve with toasted sourdough bread and a sprinkle of fresh parsley or chives if desired.

One of the things I love most about butter beans is how they turn simple pantry ingredients into something that feels nourishing and special. They are creamy, filling, affordable, and one of the reasons I always keep a few cans on the shelf.

Sometimes happiness isn’t found in grand events or special occasions.

Sometimes it’s found in the simple gift of being home while the rain falls outside the window and supper quietly simmers on the stove.

May your kitchen be filled with simple meals, peaceful moments, and the quiet comfort of caring for the people you love one plate at a time.

Rosemary Thyme