Monday, October 4, 2010

Black Bean & Corn Chowder

This is a variation of a recipe that my mother in law taught me to throw together when Joe and I had our first place. It's filling, easy to make and economical. Best of all, it really hits the spot on a cool day.


3 tablespoon Olive Oil, extra virgin (all brands)
1 cup, chopped Onions, fresh
1 cup, chopped Green Peppers
1 cup, chopped Sweet red peppers
1 teaspoon Garlic, fresh
1 teaspoon Black Pepper
1 teaspoon Chili Powder
½ teaspoon cayenne pepper
3 tablespoon White Flour, All-purpose, Enriched, Uunbleached
6 cup Milk, 1% milkfat (Commercial Brand)
2 teaspoon Cornstarch
4 cup Black beans, cooked without salt
2 cup Sweet yellow corn
1 teaspoon Honey, raw
1 teaspoon of adobo seasoning or salt, to taste
½ cup Cilantro (coriander leaves), chopped, discarding stems
crushed red pepper flakes, to garnish

1 - In large, heavy pot, heat onions and peppers in olive oil over medium-high heat, stirring often and watching to see that they do not burn.  After 3 minutes, add in garlic and stir for about thirty seconds or until fragrant.

2 - Add black pepper, chili powder, cayenne pepper and all purpose flour and stir for one minute more.  Slowly, one cup at a time begin adding milk, stirring after each addition to make sure that lumps do not form and mixture doesn't scortch but reserve the last 1/2 cup of milk for next step.

3 - Add cornstarch to remaining cold milk and using a fork or a whisk, stir in thoroughly until cornstarch disolves.  Add to chowder.

4 - Add black beans, corn, adobo (or salt) and honey and continue to cook until mixture has thickened and beans and corn have heated through.  Add chopped cilantro and remove from heat.

5 - Garnish with additional cilantro and, if desired, crushed red pepper flakes. 

Recipe makes 8, 1 cup servings.   Per serving:

*Nutritinional data calculated using ingredient compilation program for 2,000 calorie diet and is deemed close but not exact.

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