Creamy Corn and Pinto Bean Chowder

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Nutritional Information

Calories 183

Total Fat 3.5g

Cholesterol 0mg

Sodium 250mg

Total Carbohydrates 37g

Protein 8g

Hearty meets healthy with this slimmed-down soup.



Serving Size

1 bowl

Prep Time

10 min

Cook Time

35 min


  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 can pinto beans (15 oz), rinsed and drained
  • 1 carrot, diced
  • 3 cups corn
  • 2 bay leaves
  • 1/2 teaspoon paprika
  • 2 cups vegetable stock
  • 2 cups water
  • 3/4 cup plain yogurt


  1. In a stockpot, heat oil on medium-low. Soften onion and garlic for 3 minutes. Add beans, carrot, and corn, and cook for 2 minutes.
  2. Add bay leaves, paprika, stock, and water. Increase heat and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Discard bay leaves.
  3. In a bowl, pour a ladleful of broth over yogurt and stir well. Return broth-yogurt mixture to soup. Stir and serve with whole grain bread, if desired.
  4. Handy Hint: If using fresh corn, toss the cobs in soup before boiling to add flavor and thicken broth.
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