White Bean and Fresh Corn Stew

White Bean & Fresh Corn Stew



Prep Time: 15 Min

Cook Time: 35 - 40 Min

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1. In a medium sized sauce pot, begin melting the butter with the pepper flakes on medium heat. Once melted, add the garlic. Stir and cook 1 – 2 minutes without browning. Next up, add the onion, celery, carrot, and a ¼ tsp. sea salt. Stir and cook 5 – 6 minutes.

 

1. Add the dried thyme and continue to cook another 2 minutes. Add in the sweet and russet potatoes along with another ¼ tsp. sea salt and about 12 cracks of pepper. Reduce heat slightly, cover, and cook 4 minutes.

 

1. Add in the corn and stir. Cook another minute before pouring in the veggie stock. Bring to a boil. Once boiled, add the bay leaf, vegeta, old bay, garlic, ground thyme, white pepper, nutmeg, and white beans. Reduce the heat to medium low, cover with a tilted lid, and simmer 15 – 20 minutes.

 

1. Remove 1 cup of the stew and transfer it to a small mixing bowl. Puree using an immersion blender until thick and rich. Return this blended stew back into the pot along with the whipping cream. Taste and adjust salt if desired.

 

1. To finish, stir in the fresh parsley and serve. ENJOY!

                    Grocery List

• 2 tbsp. Unsalted Butter
• 3 cloves Garlic, crushed & minced
• Yellow Onion, diced
• 2 Carrots, peeled & sliced
• 3 stalks Celery, diced
• 2 C Sweet Potato, peeled & chopped
• 2 C Russet Potatoes, chopped
• 2 cobs Fresh Sweet Corn, corn removed
• 540ml can White Beans, drained & rinsed
• 3 C Low Sodium Vegetable Stock
• ¼ C Whipping Cream
• ½ Tsp. Red Pepper Flakes
• 1 Tsp. Dried Thyme
• 1 Tsp. Garlic Powder
• 1 ½ Tsp. Vegeta Seasoning
• 1 Tsp. Ground Thyme
• 1 Tsp. Old Bay Seasoning
• ½ Tsp. Ground White Pepper
• A Few Dashes Ground Nutmeg
• 1 Dried Bay Leaf
• ½ Tsp. Sea Salt
• Cracked Pepper
• ½ C Fresh Parsley, chopped