Black Bean & Corn Chowder
This is adapted from a recipe found at Allrecipes.com, however I have changed 3 things... So here it is. It is delicious and filling - perfect for fall or winter. We made it and found it better when heated the second time (we ate it for lunch and dinner it was that good!). ~ Caitlyn Warren
2 garlic cloves
1 medium onion
3 medium carrots
*mince in a food processor these first three things
1 can black beans, drained and rinsed
1 can stewed tomatoes, liquid included
*puree these 2 items in food processor
1T vegetable oil
2 teaspoons chili powder
1 1/2 teaspoons cumin
1/2 teaspoon ground black pepper
3 cups vegetable broth or stock
1 can black beans, drained and rinsed
2 cups frozen corn
Directions
1.) Saute the minced onion, garlic and carrots in the 1TB veggie oil. 5-6 minutes.
2.) Add spices. 1 minute.
3.) Add vegetable broth, 1 can drained black beans and 2 cups frozen corn. Bring to boil.
4.) Stir in the pureed black beans and stewed tomatoes.
5.) cook for 20-25 minutes. Until black beans are soft.
NOTES: Top with shredded mexican cheese, cilantro or sour cream. Depends on your taste!
**We found it best heated the second time. So possibly a recipe to make ahead and serve the next day. Very easy to make. Also, we added more frozen corn (about 1 cup) the second time we heated. That's what tasted good to us!
Corn Chowder
A fall & winter favorite around here. This year I bought corn when it was on sale, cooked it, shaved off the kernels, and the froze it in 4 cup measurements just for this recipe!
Prep Time: 20 mins Cook Time: 1 hour
4 slices of bacon
1 red pepper, diced small
1 small onion, diced small
2 stalks of celery, diced small
4 cups milk
2 cups chicken broth
3 white potatoes, cubed
2 14.5 ounce cans of creamed style corn
4 cups frozen or fresh corn
salt and pepper
Dice the bacon and cook in a large stew pot over medium heat until just browned. Add the red pepper, onion, and celery and saute until soft. Slowly add the milk and broth, stirring constantly to keep from burning. Mix in the creamed style corn, breaking up the thicker portions of the creamed corn. Add the potatoes and turn the heat down to a simmer. Cover the pot and cook for 45 minutes to 1 hour depending on the done-ness of the potatoes. Add the frozen or fresh corn to the soup in the last ten minutes to bring it up to temperature. Salt and pepper to taste.
NOTES:
1. I have bacon in the freezer and it is much, much, much easier to chop sections off of the frozen bacon than it is to try and dice thawed bacon! Also, the bacon can burn rather quickly to keep an eye on it.
2. As with most soups, the flavors of this one really develop over night in the fridge so it makes for fabulous left overs. If you are going to freeze it I recommend leaving the potatoes OUT. Frozen and then thawed potatoes are a weird consistency and very starchy.
