I don’t know about you, but I am in major “comfort food” mode. I’m not sure if I should blame the weather or all of my cooking magazines, but I just want warm, cozy foods. Soups. Stews. Cheesy, baked potato dishes. Or baked mac and cheese. (Look, there I go, gravitating toward the carbs. Again. Shocking.)
I am also in “easy dinner” mode, since our evenings have been pretty busy the last few weeks. I used canned beans this time because I wasn’t organized enough to have some cooked ones in the freezer. In fact, the most time-consuming part of dinner was chopping the onion! (Well, that and doing the dishes…)
The original recipe barely serves two people, so I always double it. After all, we like our leftovers! I also added more corn and pumped up the spice with a little jalapeno. And there you have it. Easy comfort food with a little kick. Who wouldn’t want this?
Black Bean Corn Chowder
2 15-ounce cans of black beans, divided
1 cup half-and-half
1 tablespoon olive oil
1 medium onion, chopped
1/2 jalapeno, seeded and finely chopped
2 – 4 garlic cloves, minced
juice of 1 lime
1 cup of salsa
2 cups frozen corn
1 1/2 teaspoons cumin
1 avocado, cut into chunks
shredded cheddar cheese, fresh cilantro, sour cream and tortilla chips for serving
In a blender, combine 1 1/2 cups of black beans and the half-and-half. Puree until smooth and set aside.
In a large saucepan, heat the olive oil over medium heat. Add the onion and jalapeno to the pan and cook until tender. Stir in the garlic and cook for another minute or two. Add the reserved black beans, salsa, corn, lime juice and cumin to the pot. Bring to a simmer.
Stir in the pureed beans and half-and-half. Cook over medium-low heat until heated through, and then stir in the avocado chunks.
Serve with cheese, sour cream, cilantro and tortilla chips.
Adapted from Cooking for Two, Spring 2007
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