Southwestern Corn And Black Bean Chowder Recipes

CREAMY SOUTHWEST CORN CHOWDER

Steps:

• In a large Dutch oven, melt butter over medium heat. Add onion, garlic, jalapeno, and red pepper and saute until vegetables are tender, 3-5 minutes. Stir in flour and cook for a few minutes more.
• Whisk in chicken broth and bring to simmer. Stir in milk and simmer until slightly thickened, about 5 minutes.
• Stir in diced tomatoes, corn, black beans and spices. Season with salt and pepper, to taste.
• Stir in chicken and shredded cheese and simmer for another 15-30 minutes, stirring frequently, until flavors are combined and cheese is melted. Just before serving, stir in lime juice and cilantro.
• Top with avocado, sour cream, tortilla chips and your favorite taco toppings before serving.

SOUTHWESTERN BEAN CHOWDER

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.

SOUTHWESTERN BLACK BEAN AND CHICKEN CORN CHOWDER

Steps:

• In a stockpot, saute garlic, onion and bell pepper in butter or oil until soft.
• Add diced potatoes, chicken broth and taco seasoning.
• Bring to boil then reduce heat to simmer until potatoes are soft.
• Use a hand potato masher to mash the potatoes and thicken soup.
• Add diced tomatoes (may puree first if desired) and corn.
• Add evaporated milk, half and half, shredded cheese and beans.
• Cook another 2-3 min, stirring until cheese is melted.
• Serve topped with diced green onion.

SOUTHWESTERN CORN CHOWDER

Steps:

• Add olive oil to soup pot and saute chopped onion until soft.
• Add corn and broth and cook for 10 minutes.
• Remove 1 cup of solids plus 1/3 cup of liquid and place in blender or food processor.
• Blend until smooth and return puree to pot.
• Heat until almost boiling.
• Stir in red pepper and tomato.
• Heat for 1 minute.
• Immediately before serving, squeeze lime into soup and top with cilantro.
• Garnish each bowl with Tabasco sauce, lime wedges and a dollop of yogurt or sour cream, if using.

CORN AND BEAN CHOWDER

Steps:

• In a large pot heat the oil.
• Saute the onions and garlic.
• Add 3 cups of corn, the stock, and the nutmeg.
• Bring it to a boil and simmer until the corn is tender.
• Meanwhile puree the additional 1 cup of corn in a blender or food processor.
• When the corn and stock is tender add the pureed corn, the milk, the kidney beans, and the salt.
• Bring it almost to a boil.
• Lower the heat and let it simmer for about 5 minutes.

SOUTHWESTERN CORN CHOWDER

Steps:

• In a 3 quart saucepan, cook chicken and onion in oil until chicken juices run clear. Stir in cumin. Add broth, corn, and picante sauce; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in peppers and cilantro.
• Combine cornstarch and water until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Spoon into bowls; top with cheese if desired.