Thursday, June 27, 2013

Black Bean and Corn Fiesta Chowder (Throwback Thursdays)


Photo taken in 2011
This is a spicy Mexican style chowder. If you like the flavors of Salsa and Tacos you may enjoy this  chowder for sure. I love how creamy the chowder gets with both the cream cheese and the cheddar cheese.  It's a hearty winter soup, or a perfect lunch in the summer with a salad.  This 2nd time around I made a big pot of homemade chicken stock and decided to make this soup with some of it. Since it's summer here, I served it with a huge green salad so it was a great soup and salad lunch that the entire family enjoyed.

 Note:  Throwback Thursday is a new series where I take some of my original posts here on  Curry and Comfort and redo them so I can take better photos.

1lb lean ground meat ( I used chicken)
4 cups chicken broth (box or homemade)
2-3 cups water
1 medium sized onion chopped
2 serrano chilies diced
1 can of black beans rinsed and drained
4oz cream cheese
2 cups salsa (or one can diced tomatoes)
1/2 Tbs cumin powder
2-3 cloves garlic                                           
red chili flakes to taste
2 cups corn (frozen or fresh)
1 cup shredded cheddar cheese
salt and black pepper to taste
limes for garnish
Heat soup pan with 2 Tbs canola. Saute the onions, garlic and green chilies. Next add ground meat and saute.

Then season with salt, pepper , ground cumin,  red chili flakes.   Next add salsa, blacked beans and corn.

Add chicken stock, water, cream cheese.  Work cream cheese until it melts into the soup.  Simmer on stove for 20-25 minutes. Check seasoning. Finally stir in cheddar cheese and melt well.

This soup is great with some corn or tortilla chips on top. Serve with wedges of lime so anyone can add some brightness to the soup before eating.  Enjoy. Serves 4-6.

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