CHICKEN & BLACK BEAN CHOWDER
Black beans are a staple of South American cuisine, whether cooked up with rice or in a feijoada (a smoky meat stew). We've gone for this satisfying chicken chowder, with chunks of griddled sweetcorn.
Provided by Jamie Oliver
Categories Jamie Magazine Chicken
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Pick the coriander leaves and set to one side, then finely slice the stalks. Peel and finely chop the onions and garlic, then finely slice the celery.
- Place a large saucepan over a medium-low heat and pour in a good lug of oil. Add the onion, garlic, celery and coriander stalks, then sauté for about 10 minutes, or until the veg is softened but not coloured.
- Add the cumin and cayenne to the pan and fry for a further minute. Stir in the black beans, along with their liquid, and the chicken stock.
- Cut the corn from the cob and add it all to the pan, along with the bay leaf. Gently bring it all to the boil, then reduce the heat to low and let it simmer for 15 minutes.
- If you prefer your chowder to be on the smooth side, you could blitz it just a little with a stick blender, otherwise just leave it nice and chunky.
- Shred the chicken and add it to the pan with the cream. Season with sea salt and black pepper to taste, then return to the hob for a further 10 minutes.
- Toast the corn tortillas in a hot, dry frying pan until lightly golden. Cut them into large pieces and serve them wedged into bowls of the soup, finished with the reserved coriander leaves and wedges of lemon for squeezing over.
Nutrition Facts : Calories 287 calories, Fat 11.5 g fat, SaturatedFat 3.3 g saturated fat, Protein 21.2 g protein, Carbohydrate 22.1 g carbohydrate, Sugar 6.3 g sugar, Sodium 0.58 g salt, Fiber 9.2 g fibre
BLACK BEAN CORN CHOWDER
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
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.
CHICKEN CORN BLACK BEAN SOUP
This was so delicious. I couldn't get over how quick and easy it was with such a well blended flavor. My husband tried to go back for a 3rd bowl but I put it up so we could have leftovers for the next day. If you like it a little thicker, stir a couple tablespoons of cornstarch into cold water and whisk into boiling soup for a couple minutes to thicken. Personally, the sour cream, cheese and chips thickened it enough for me. Hubby went back for seconds so he ate it too quick to even notice. Top with blue corn tortilla chips, sour cream, and shredded Mexican-style cheese.
Provided by Stacy
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Combine shredded chicken meat, chicken broth, salsa, sweet corn, black beans, southwest-style corn, cream of chicken soup, diced green chilies, cumin, chili powder, garlic powder, and salt together in a large pot; bring to a boil. Reduce heat to medium-low and simmer until heated through and flavors blend, about 20 minutes.
Nutrition Facts : Calories 266 calories, Carbohydrate 42.5 g, Cholesterol 19.8 mg, Fat 5.7 g, Fiber 8.8 g, Protein 14.5 g, SaturatedFat 1.3 g, Sodium 2514.4 mg, Sugar 7.6 g
SOUTHWESTERN BEAN CHOWDER
Even though there is a bit of heat from the spices and green chiles, my young children love this soup as much as my husband does. I like using white kidney beans-they have a terrific texture. -Juli Meyers, Hinesville, Georgia
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 8 servings (2 quarts).
Number Of Ingredients 16
Steps:
- In a small bowl, mash 1 can beans with a fork; set aside., In a Dutch oven, saute the onion, celery and pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the mashed beans, broth, corn, carrot, chiles, cumin, chili powder and remaining beans. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes., Combine cornstarch and milk until smooth. Stir into bean mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Serve with cilantro and additional cheese if desired.
Nutrition Facts : Calories 236 calories, Fat 8g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 670mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 6g fiber), Protein 11g protein. Diabetic Exchanges
CORN, SAUSAGE, AND BEAN CHOWDER
Recipes used as base, but adapted heavily when combined: Autumn Mixed Bean Soup with Sausage from The Spruce Eats, and Simple Summer Corn Soup from The Minimalist Baker. It is optional how much of the corn mixture and potatoes are blended in this chowder with harissa. You may decide to leave some of it whole.
Provided by M&BCinciND
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h35m
Yield 12
Number Of Ingredients 16
Steps:
- Heat 3 tablespoons oil in a soup pot over medium-high heat. Add sausage; cook and stir until beginning to brown. Add carrots and cook for 2 minutes. Add garlic; cook for 1 minute more. Add 4 cups chicken broth and 2 teaspoons salt. Reduce heat to a simmer; add black beans, kidney beans, great Northern beans, and bell pepper. Continue to simmer for 1 hour.
- Meanwhile, bring remaining 4 cups chicken broth to a boil in a saucepan. Add potatoes and simmer until easily pierced with a fork, about 20 minutes.
- At the same time, heat remaining 3 tablespoons vegetable oil in a nonstick skillet or saute pan over medium-high heat. Add corn, onion, harissa, remaining 1 teaspoon salt, and black pepper. Saute until they have a few brown spots and a nice flavor, 5 to 7 minutes. Remove from heat.
- Place potatoes with chicken broth and corn mixture carefully into an electric blender and blend until smooth, or desired consistency (or leave some out to be left whole). Stir mixture into the soup pot to combine. Turn off heat and add balsamic vinegar. Stir again to combine. Adjust seasonings to taste.
Nutrition Facts : Calories 345.7 calories, Carbohydrate 38.5 g, Cholesterol 18.9 mg, Fat 16.1 g, Fiber 8.8 g, Protein 14.5 g, SaturatedFat 4.2 g, Sodium 1150.6 mg, Sugar 4.6 g
CHORIZO, BLACK BEAN & CORN CHOWDER
This is a lovely chowder with great flavors, and it's quick and easy to make. It's a great way to stretch a small amount of flavourful meat a long way. I used turkey sausage, and it was terrific. Recipe courtesy of my latest favorite cookbook Spilling the Beans.
Provided by AmyZoe
Categories Chowders
Time 47m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan set over medium-high heat, heat a drizzle of oil and saute the onion, carrot, and celery for about 5 minutes, until soft.
- Add the chorizo sausage, squeezed out of it's casing, breaking it up with a spoon, until the meat is no longer pink.
- Stir in the green onions, garlic, and cumin and cook for another minute or two.
- Add the corn, beans, potato, and stock and bring to a simmer.
- Reduce the heat, cover, and cook for about 20 minutes, until the potatoes are tender.
- Simmer for a bit longer (uncovered) if you'd like to thicken up a bit, then stir in the cream or coconut milk and heat through.
- Serve immediately.
HEARTY BLACK BEAN CHOWDER - CROCK POT
I'm not really sure what makes a chowder a chowder, but this is thicker than soup and not as thick as stew.... so I'm calling it a chowder. Throw it all together and 8 hours later, it's done!
Provided by Brooke the Cook in
Categories Chowders
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine everything EXCEPT cilantro and sour cream in crock-pot.
- Cook on low for 8-9 hours. I like to turn crock-pot to high the last 20-30 minutes to allow soup to thicken.
- If using, top with 1 tablespoon of sour cream and sprinkle with cilantro.
Nutrition Facts : Calories 140.5, Fat 0.9, SaturatedFat 0.2, Sodium 268.1, Carbohydrate 28.9, Fiber 7.2, Sugar 3, Protein 7.2
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