Bean And Corn Chowder Food

BLACK BEAN CORN CHOWDER

Steps:

• In a blender, combine cream and 3/4 cup black beans; cover and process until smooth. Set aside. , 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. , 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.

GREEN BEAN AND CORN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine green beans, corn, soup, Cheddar cheese, sour cream, celery, and onion in a bowl. Mix thoroughly. Pour vegetable mixture into a 8-inch square baking dish and spread evenly.
• Combine crackers and melted butter in a small bowl. Mix well, coating crackers with the butter. Pour over the vegetable mixture in the baking dish and spread evenly without stirring. Sprinkle almonds on top.
• Bake in the preheated oven until set, about 30 minutes.

BEAN COUNTER CHOWDER

Steps:

• In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomato; simmer for 5 minutes. Add the broth, water and seasonings. Bring to a boil; cook for 5 minutes. Add beans and macaroni; return to a boil. , Reduce heat; simmer, uncovered, until macaroni is tender, about 15 minutes. Sprinkle with parsley.

CORN AND BEAN CHOWDER

Steps:

• In a large pot heat the oil.
• Saute the onions and garlic.
• Add 3 cups of corn, the stock, and the nutmeg.
• Bring it to a boil and simmer until the corn is tender.
• Meanwhile puree the additional 1 cup of corn in a blender or food processor.
• When the corn and stock is tender add the pureed corn, the milk, the kidney beans, and the salt.
• Bring it almost to a boil.
• Lower the heat and let it simmer for about 5 minutes.

CORN, BEAN AND YAM CHOWDER

Steps:

• Heat oil in a large pot over medium-high heat.
• add onion and saute until soft and slightly browned.
• Add garlic, red pepper, yams and chili powder.
• Saute for 2-3 mins.
• Add chicken stock and hot pepper sauce, bring to a boil and simmer for about 10 min.
• Add corn, beans and bay leaf.
• Add extra chicken stock to achieve desired cosistency.
• Simmer for 5-10 minutes or until vegetables are fork tender (or to your liking) Remove bay leaf and season with salt and pepper.
• Ladle soup into bowls and top with sour cream and fresh cilantro.
• Serve with fresh, sliced, warm sourdough bread or crusty rolls.

BBQ CHICKEN, RED BEAN AND CORN COUNTRY CHOWDER

Steps:

• For the sauce: Place the ketchup, brown sugar, syrup, vinegar, Worcestershire, pepper and garlic in a small pot. Bring to a low boil, reduce the heat to low and thicken 15 minutes. (This sauce stores well for weeks and makes a tasty sloppy Joe, burger baster and pork chop topper if you want to double the recipe. If using for a more all-purpose BBQ sauce, add 1/2 cup chicken stock and simmer for 20 minutes.) For the chowder: Heat the EVOO in a soup pot over medium-high heat and add the bacon, if using. Cook until crisp 2 to 3 minutes. Add the potatoes, corn, celery, onions, bell pepper, chile, garlic, thyme, seafood seasoning and bay leaf, and stir. Cook to soften, 8 to 10 minutes. Add the beer and cook the beer down by half, 1 to 2 minutes. Add the beans, tomatoes, shredded chicken, BBQ Sauce, stock and 2 cups of water. Simmer a few minutes to combine the flavors, cool and store for a make-ahead meal. Reheat over medium heat. When ready to serve, peel, pit and dice the avocado and dress it in the lime juice. Place diced avocado and some broken tortilla chips in each soup bowl, top with the hot chowder and serve.

CORN, SAUSAGE, AND BEAN CHOWDER

Steps:

• Heat 3 tablespoons oil in a soup pot over medium-high heat. Add sausage; cook and stir until beginning to brown. Add carrots and cook for 2 minutes. Add garlic; cook for 1 minute more. Add 4 cups chicken broth and 2 teaspoons salt. Reduce heat to a simmer; add black beans, kidney beans, great Northern beans, and bell pepper. Continue to simmer for 1 hour.
• Meanwhile, bring remaining 4 cups chicken broth to a boil in a saucepan. Add potatoes and simmer until easily pierced with a fork, about 20 minutes.
• At the same time, heat remaining 3 tablespoons vegetable oil in a nonstick skillet or saute pan over medium-high heat. Add corn, onion, harissa, remaining 1 teaspoon salt, and black pepper. Saute until they have a few brown spots and a nice flavor, 5 to 7 minutes. Remove from heat.
• Place potatoes with chicken broth and corn mixture carefully into an electric blender and blend until smooth, or desired consistency (or leave some out to be left whole). Stir mixture into the soup pot to combine. Turn off heat and add balsamic vinegar. Stir again to combine. Adjust seasonings to taste.

HAM AND BEAN CHOWDER

Steps:

• Place beans in a Dutch oven or soup kettle; add water to cover by 2-in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. , Drain beans and discard liquid. In the same kettle, saute onion, celery and garlic in butter until tender. Add beans, ham bone, water, broth, tomatoes, bay leaves, cloves and pepper; bring to a boil. Reduce heat; cover and simmer for 2 hours. , Remove ham bone, bay leaves and cloves. When cool enough to handle, remove ham from bone; cut into small pieces and return to soup. Chill for 8 hours or overnight. , Skim fat from soup. Stir in milk; cool on low until heated through. Just before serving, stir in cheese.

CHORIZO, BLACK BEAN & CORN CHOWDER

Steps:

• In a large saucepan set over medium-high heat, heat a drizzle of oil and saute the onion, carrot, and celery for about 5 minutes, until soft.
• Add the chorizo sausage, squeezed out of it's casing, breaking it up with a spoon, until the meat is no longer pink.
• Stir in the green onions, garlic, and cumin and cook for another minute or two.
• Add the corn, beans, potato, and stock and bring to a simmer.
• Reduce the heat, cover, and cook for about 20 minutes, until the potatoes are tender.
• Simmer for a bit longer (uncovered) if you'd like to thicken up a bit, then stir in the cream or coconut milk and heat through.
• Serve immediately.

LAYERED CORN, BLACK BEAN AND CHORIZO CHOWDER

Steps:

• Jalapenos -- I roast mine just on a small piece of aluminum foil like 4x4 in a 450 degree oven for 10 minutes, turning often. No oil, no seasoning, just put them in the oven. They will get nice and charred all on their own. Then remove and put in a bowl or coffee cup or small plate covered with plastic wrap and 10-15 minutes later, they are done. The skin pulls right off and you can remove the seeds and ribs and chop. Just set to the side. You can be doing this as you saute the chorizo. These will be added to the beans in just a few minutes.
• Chorizo -- Remove the chorizo from the casing and brown in a small saute pan on medium high heat until golden brown. Remove once golden brown and no longer pink and then transfer to a plate lined with a paper towel to absorb any grease or drippings. Transfer to a small bowl or tupperware and put in the refrigerator for later.
• Beans -- Now, I like to reserve a tablespoon of the chorizo drippings to cook the beans and onions in, but get rid of the rest - you don't want too much grease. Add the onions and garlic to the chorizo drippings on medium high heat and saute for just a couple of minutes until the onions start to soften. Add the beans and jalapenos, salsa, chili powder, cumin, salt and pepper to taste. Cook on medium heat to combine all the flavors. MY TRICK -- just take a fork and mash a few of the beans up. Not all, just some. It adds a nice texture and takes just a seconds. You don't have to, but I think it adds a lot. Ok, these are done too. Just remove to a bowl or a tupperware container and put in the refrigerator for later.
• Chowder -- This is such a easy soup. In a large pot, melt the butter and saute the onion, potato and garlic until slightly soft. Add in the corn (reserving 1 cup) and cook on medium high heat, I like to not brown the vegetables, but I do like to get just a little color and a good pan saute for just a couple of minutes. Then I add in the flour and stir well to combine. Cook just another minute then add in the broth and cook about 10 minutes until the vegetables, especially the potatoes are soft.
• I like to use my immersion blender right in the in the pot, but you can transfer the mixture to a food processor or even or regular blender. You want the corn mixture to become nice and creamy. Return the corn to the pot if you did not use an immersion blender and add the cream cheese, and light cream, the remaining 1 cup of corn, salt, pepper and red pepper flakes. Then cook 20 minutes on simmer just to blend all the flavors. Also the natural starch of the potato and the corn will help to thicken the dish. Once everything is heated through, check for thickness. If you like yours thinner, by all means, add some more broth. It should be just about right however. I don't like it too thin. I also check again for salt and pepper and add in my scallions and parsley and it's done.
• Toppings -- Dice the avocado in small bite size pieces and toss with the olives, lime juice, a little salt and pepper to taste. Go easy on the salt, there is salt in the chowder and the beans and the olives are also salty.
• Serving -- Heat up both the beans and the chorizo in the microwave. Just 1-2 minutes until heated through. In each serving bowl add 1/2 cup of the beans, then top with the corn chowder. Now on top of the chowder, I like to make three small "piles" of the toppings. A couple of tablespoons of the cheese, a couple of the avocado/olives, and a couple of the chorizzo. Squeeze a little lime over the soup and then garnish with one slice of the lime, a light sprinkle of the cilantro and add a few tortilla chips.
• It is just a "fun" unique soup for entertaining or for dinner with friends. Make a few appetizers and drinks, some of my soup and enchiladas and then a of course dessert. Play some cards on a cold night and just relax. Sometimes a great dinner party doesn't have to be "fancy.".

HEARTY BEAN CHOWDER

Steps:

• In a large pot over medium high heat, saute the bacon until crisp. Remove the bacon and some of the fat; drain and set aside. Keep about 2 tablespoons of fat in the pot, add the flour and stir well to form a roux. Heat the roux until it is a dark brownish color, about 5 minutes.
• Add the onions, celery, sesame oil and carrots to the roux and saute for 2 minutes, stirring well. Add the garlic and heat for 2 more minutes. Add the water and stir well. Finally, add the white beans, black beans, cayenne pepper to taste and ground black pepper to taste.
• Bring to a boil, reduce heat to medium low and simmer for 2 hours, or until the vegetables and beans are tender and the soup is the consistency you want. If the veggies aren't tender but its too thick, you can always add more water. Return the bacon to the soup and season with salt to taste.

BROWN BEAN CHOWDER

Steps:

• Place the beans and water in a large pot. Bring to a boil, and cook until the beans are almost tender, about 1 1/2 hours. Season with 1 1/2 teaspoons of chili powder, and 1 1/2 teaspoons of salt.
• While the beans are cooking, crumble the ground beef into a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is tender and meat is browned. Drain off excess grease, and stir in the tomato puree, 1 tablespoon chili powder, 1 tablespoon salt and bread crumbs. Stir into the pot with the beans, adding more water if needed to achieve your desired thickness. Taste and adjust seasonings if you like before serving.

KIDNEY BEANS AND CORN

Steps:

• Heat the olive oil in a skillet over medium-high heat, and cook garlic and onion until onion is tender. Stir in the green bell pepper, and cook until tender but firm. Season with cumin, mustard, cayenne pepper, salt, and black pepper.
• Stir the kidney beans with liquid and corn with liquid into the skillet. Bring to a boil, reduce heat to medium, and continue cooking 20 minutes, stirring occasionally. Serve immediately.