Black Bean Corn Chowder Recipe
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."
This recipe is:
Quick
2 Servings
Prep/Total Time: 25 min.
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 Crisco® 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
Directions
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. Yield: 2 servings.
Nutrition Facts: 1 cup (prepared with fat-free half-and-half; calculated without sour cream and cheese) equals 371 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 741 mg sodium, 52 g carbohydrate, 12 g fiber, 15 g protein.
Black Bean Corn Chowder published in Cooking for 2 Spring 2007, p35
Beth Layman :)
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