BLACK BEAN CORN CHOWDER

Black Bean Corn Chowder image

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

Ingredients

1/2 cup half-and-half cream
1 can (15 ounces) black beans, rinsed and drained, divided
1/2 cup chopped onion
1 teaspoon olive oil
2 garlic cloves, minced
1/2 cup salsa
1/3 cup fresh or frozen corn
1 tablespoon lime juice
3/4 teaspoon ground cumin
1/2 medium ripe avocado, peeled and chopped
Sour cream and shredded cheddar cheese, optional

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.