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+ servings
This sweet corn and bean chowder is loaded with fresh veggies and beans! It's such a light dish, but super filling.

Sweet Corn and Bean Chowder

This corn chowder recipe has an unexpected surprise hiding inside - plenty of beans! They make this corn chowder even more filling and hearty.
Course Soup
Cuisine American
Keyword classic recipes, comfort food, easy dinner recipes
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 10 servings
Calories 246kcal


  • 1 package Hurst's® HamBeens® Great Northern Bean Soup
  • 24 ounces sweet corn 3 cans
  • 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


  • 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? 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.


Calories: 246kcal | Carbohydrates: 44g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 47mg | Potassium: 830mg | Fiber: 7g | Sugar: 7g | Vitamin A: 6535IU | Vitamin C: 12.6mg | Calcium: 78mg | Iron: 2.3mg