Southwest Corn & Black Bean Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 cup onion, chopped2 1/2 cups fresh grilled corn, removed from cob2 cups cooked black beans3 cups vegetable stock1 medium red bell pepper, chopped1 small tomato, peeled & choppedjuice of 1/2 lime3 tablespoons fresh cilantro, finely chopped
Grill corn and remove from cob. Set aside.
Cook black beans if using fresh. If using canned then drain and rinse well. Set aside.
In soup pot, saute onion in olive oil.
Add corn, black beans and vegetable stock to pot and cook 10 minutes. Remove 1 cup of corn and beans and puree in blender or food processor, return to pot, and heat to nearly boiling.
Add tomato and red pepper to pot and heat through (just a few minutes, till hot).
Squeeze lime juice into pot, add cilantro, and serve immediately.
Can be served with a dollop of plain yogurt or sour cream (not included in nutritional calculations).
Number of Servings: 4
Recipe submitted by SparkPeople user TEHAMMER.
Cook black beans if using fresh. If using canned then drain and rinse well. Set aside.
In soup pot, saute onion in olive oil.
Add corn, black beans and vegetable stock to pot and cook 10 minutes. Remove 1 cup of corn and beans and puree in blender or food processor, return to pot, and heat to nearly boiling.
Add tomato and red pepper to pot and heat through (just a few minutes, till hot).
Squeeze lime juice into pot, add cilantro, and serve immediately.
Can be served with a dollop of plain yogurt or sour cream (not included in nutritional calculations).
Number of Servings: 4
Recipe submitted by SparkPeople user TEHAMMER.
Nutritional Info Amount Per Serving
- Calories: 264.0
- Total Fat: 5.2 g
- Cholesterol: 0.0 mg
- Sodium: 726.7 mg
- Total Carbs: 47.2 g
- Dietary Fiber: 11.6 g
- Protein: 11.7 g