![]() It added a delicious Tex-Mex flavor to the soup. This chowder is very thick, hearty and filling. Garnish with additional fresh cilantro, if desired. Make sauce in a separate pan, melt the butter then stir in the flour until smooth. Cover with lid and simmer over low to medium heat about 25-30 minutes, until carrots are tender.Īdd both cheeses and continue stirring until cheese melts. This will allow the potatoes and vegetable to become tender. If necessary, add a little water so mixture doesn’t dry out too much.Īdd half-and-half. Cover with lid and cook an additional 10 minutes. Add corn and seasonings and saute about 5-10 minutes, stirring occasionally.Īdd onions, celery, garlic, leeks, carrots and bell pepper. Place butter in a large Dutch oven or stock pot. Add cheese and ham heat until cheese is melted. Reduce heat to medium-low and simmer, stirring occasionally. Add chicken broth and potatoes, bring to boil. Reduce heat simmer, uncovered, for 20 minutes or until potatoes are tender. Add flour and cook, stirring constantly, for about 1 minute. Add the potatoes, corn, bouillon and pepper. Bring to a boil cook and stir for 2 minutes or until thickened. I used these ingredients except I didn’t use any gluten free flour (or any flour). In the drippings, saute onion and carrots until tender. I garnished Cheesy Corn and Black Bean Chowder with additional cilantro, cheese and green onions. I’m serious when I say you’ll be salivate over every bite!Ĭheesy Corn and Black Bean Chowder is awesome! It’s seasoned well but not overly spicy by any means. Increase the heat to medium-high and stir until the liquid thickens a bit. If you want a fabulous chowder for your next family meal, or to serve for company, Cheesy Corn and Black Bean Chowder should be on your menu. Pour in the chicken stock, whisking constantly. It’s also gluten free and vegetarian if you’re trying to stay away from meat. Finally, it’s a terrific recipe for Meatless Mondays and to take to your office as leftovers for lunch. ![]() While Cheesy Corn and Black Bean Chowder is not particularly low calorie because of the amount of cream and cheese in the recipe, it is a clean eating recipe and wonderfully tasty nonetheless. The outcome was awesome. I ate bowls full of this delicious soup for leftovers for several days. Then after all the veggies cooked, I added black beans, cream, half-and-half, two cheeses and finally cilantro. I added celery, garlic, carrots, leeks and bell peppers for texture and taste. It’s the perfect seasoning for breads, casseroles, soups and side dishes. If you don’t use marjoram in your cooking, you don’t know what you’re missing. First, I roasted fresh corn in paprika, chili powder, cumin, thyme and marjoram. It’s hearty, satisfying and oh, so comforting. It combines the best of everything Tex-Mex in a wonderfully scrumptious chowder. I LOVE, LOVE, LOVE Cheesy Corn and Black Bean Chowder. ![]() Jump to Recipe Print Recipe Gluten Free Living – 2017
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