Sweet Corn and Bean Chowder

Name: Hurst Beans
Price range: $

Buns In My Oven

"This corn chowder recipe has an unexpected surprise hiding inside — plenty of beans! They make this corn chowder even more filling and hearty."

15 minutes

5 hours

1 package [HamBeens® Great Northern Bean Soup](/products/ham-beens-great-northern-bean-soup)

3 8-ounce cans sweet corn

1 sweet onion

3 stalks celery

6 carrots, peeled

2 large Idaho potatoes

1/2 cup heavy cream

2 teaspoons Old Bay seasoning

cooked bacon, crumbled

green onions, diced

"This corn chowder recipe has an unexpected surprise hiding inside — plenty of beans! They make this corn chowder even more filling and hearty."

Place the dry beans into a colander and rinse thoroughly with cold water. Check for any small stones or debris and discard.
Place the beans in a 6 quart soup pot and add 12 cups of water. Bring to a boil over high heat, then cover and reduce to a simmer. Cook for 1 hour.
While the beans are cooking, prepare the vegetables. Dice the onion, celery, carrot, and potatoes into 1/4 inch pieces.
After cooking the beans for 1 hour, add the carrot, onion, celery, potato, and corn into the pot.
Bring to a boil, then cover and simmer for 1.5-2 hours, or until beans are tender.
When the beans are tender, turn the heat to low and stir in the heavy cream along with Hurst’s ham flavor packet and Old Bay seasoning. Add salt and pepper to the soup to taste.
Sprinkle each bowl with bacon and green onions as desired.