Black Bean Corn Chowder Recipe
Black Bean Corn Chowder Recipe photo by Taste of Home

Black Bean Corn Chowder Recipe

Publisher Photo
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."
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings

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

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.

Directions

  1. In a blender, combine cream and 3/4 cup black beans; cover and process until smooth. Set aside.
  2. 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.
  3. 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.
Originally published as Black Bean Corn Chowder in Cooking for 2 Spring 2007, p35

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.

Reviews for Black Bean Corn Chowder

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Reviewed Oct. 3, 2008

"The taste was pretty good, but the consistency was really odd."

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