Black Bean Corn Chowder Recipe

Black Bean Corn Chowder Recipe photo by Taste of Home

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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."

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Black Bean Corn Chowder Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

15 10 25

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 California 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.

Nutritional 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.

Originally published as Black Bean Corn Chowder in Cooking for 2 Spring 2007, p35