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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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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. Ingredients:
1/2 cup half-and-half cream |
1 can (15 ounces) black beans, rinsed and drained, divided |
1/2 cup chopped onion |
1 teaspoon olive oil |
2 garlic cloves, minced |
1/2 cup salsa |
1/3 cup fresh or frozen corn |
1 tablespoon lime juice |
3/4 teaspoon ground cumin |
1/2 medium ripe avocado, peeled and chopped |
sour cream and shredded cheddar cheese, optional |
Directions:
1. In a blender, combine cream and 3/4 cup black beans; cover and process until smooth. Set aside.
2. 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.
3. 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. Yield: 2 servings.
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