BLACK BEAN CORN CHOWDER
Shelly Platten of Amherst, Wisconsin shares this thick Southwestern-style chowder that's seasoned with salsa, lime juice and cumin. "I first made this for a special lunch with my daughter," Shelly writes. "We like it with gourmet-style tortilla chips."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a blender, combine cream and 3/4 cup black beans; cover and process until smooth. Set aside. , In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the salsa, corn, lime juice, cumin and remaining beans. , Reduce heat; stir in cream mixture. Cook, uncovered, for 2-3 minutes or until heated through. Stir in avocado. Serve with sour cream and cheese if desired.
Nutrition Facts : Calories 371 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 741mg sodium, Carbohydrate 52g carbohydrate (11g sugars, Fiber 12g fiber), Protein 15g protein.
CHORIZO, BLACK BEAN & CORN CHOWDER
This is a lovely chowder with great flavors, and it's quick and easy to make. It's a great way to stretch a small amount of flavourful meat a long way. I used turkey sausage, and it was terrific. Recipe courtesy of my latest favorite cookbook Spilling the Beans.
Provided by AmyZoe
Categories Chowders
Time 47m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan set over medium-high heat, heat a drizzle of oil and saute the onion, carrot, and celery for about 5 minutes, until soft.
- Add the chorizo sausage, squeezed out of it's casing, breaking it up with a spoon, until the meat is no longer pink.
- Stir in the green onions, garlic, and cumin and cook for another minute or two.
- Add the corn, beans, potato, and stock and bring to a simmer.
- Reduce the heat, cover, and cook for about 20 minutes, until the potatoes are tender.
- Simmer for a bit longer (uncovered) if you'd like to thicken up a bit, then stir in the cream or coconut milk and heat through.
- Serve immediately.
SOUTHWESTERN BLACK BEAN AND CHICKEN CORN CHOWDER
A hearty stick-to-your-ribs soup that your family will enjoy. I like to use the meat from a grocery store rotisserie chicken to save time. If your kids don't like chunks of tomato in their soup (like mine) use a hand/stick blender to puree the diced tomatoes before adding.
Provided by muddydog
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a stockpot, saute garlic, onion and bell pepper in butter or oil until soft.
- Add diced potatoes, chicken broth and taco seasoning.
- Bring to boil then reduce heat to simmer until potatoes are soft.
- Use a hand potato masher to mash the potatoes and thicken soup.
- Add diced tomatoes (may puree first if desired) and corn.
- Add evaporated milk, half and half, shredded cheese and beans.
- Cook another 2-3 min, stirring until cheese is melted.
- Serve topped with diced green onion.
SOUTHWESTERN CORN AND BLACK BEAN CHOWDER
Steps:
- Boil black beans with a little kosher salt until tender (do not over cook). Rinse cooked beans with cool water and set aside. In soup pot, heat olive oil and sauté onion, celery, carrot and bell peppers until tender and slightly brown. Add water and broth and bring to boil. Add all remaining ingredients except cilantro. Simmer for 10 minutes and then add cilantro. Simmer for additional 10 minutes, uncovered.
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