Since it’s still winter (for awhile yet, I’m afraid!) I’m craving something warm and comforting, but also low calorie; because we did just get through the holidays after all! This vegetarian corn chowder with beans fits the bill. It contains no oil and is very low in fat – almost fat-free, in fact! It’s very quick and easy to make too, so it’s perfect for a weeknight meal.
2 (15 ounce) cans cream style corn
1 (28 ounce) can vegetarian baked beans
1/2 cup chopped onion
1/2 cup thinly sliced celery
1 cup vegetable broth
1/2 tsp thyme
1 bay leaf
1/4 tsp pepper

Combine all ingredients in a large saucepan; bring to a boil.
Cover, reduce heat and simmer for 30 minutes.
Remove bay leaf before serving.