Layered Corn Black Bean And Chorizo Chowder Food

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CHORIZO, BLACK BEAN & CORN CHOWDER



Chorizo, Black Bean & Corn Chowder image

This is a lovely chowder with great flavors, and it's quick and easy to make. It's a great way to stretch a small amount of flavourful meat a long way. I used turkey sausage, and it was terrific. Recipe courtesy of my latest favorite cookbook Spilling the Beans.

Provided by AmyZoe

Categories     Chowders

Time 47m

Yield 6 serving(s)

Number Of Ingredients 13

canola oil or olive oil
1 onion, chopped
1 carrot, peeled and chopped
1 stalk celery, chopped
1 -2 link Italian sausage or 1/4 lb ground turkey
2 -3 green onions, chopped
2 -3 garlic cloves, crushed
1/2 teaspoon ground cumin
1 -2 cup corn (fresh, scraped off the cob, frozen, or canned)
1 cup black beans (cooked or 1/2 of a 19 oz can)
1 yukon gold potatoes (or a handful of baby new potatoes halved) or 1 red potatoes (or a handful of baby new potatoes halved)
4 cups chicken stock
1 cup half-and-half or 14 ounces coconut milk

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.

CORN AND BEAN CHOWDER



Corn and Bean Chowder image

This is a nice cold weather recipe. Originally found in the "More With Less" cookbook, I modified it a bit to make it a little healthier. You can add cooked potatoes if you would like a thicker soup, but we didn't feel it needed it. The original recipe called for fresh or frozen corn. I used frozen. I wouldn't attempt to use canned corn here, but my husband hates canned corn and won't eat anything that it is in. So take that on advisement!

Provided by ladypit

Categories     Chowders

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 -2 tablespoon olive oil
2 cups onions, sliced
2 garlic cloves, minced
4 cups corn, divided
4 cups vegetable broth or 4 cups chicken broth
1/4 teaspoon nutmeg
1/2 cup dry milk
1 1/2 cups cooked kidney beans
1/2 teaspoon salt

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.

Nutrition Facts : Calories 267.8, Fat 7, SaturatedFat 2.4, Cholesterol 10.3, Sodium 443.2, Carbohydrate 46.6, Fiber 6.6, Sugar 11.1, Protein 10.3

MEXICAN CHORIZO AND CORN SOUP



Mexican Chorizo and Corn Soup image

This filling soup is fantastic when you need to warm up on a blustery day! If you want a chowder consistency, use a potato masher to break down some of the spuds. -Laura Davis, Chincoteague, Virginia

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 14

3/4 pound bulk fresh chorizo or spicy pork sausage
1 large onion, chopped
1 medium sweet red pepper, chopped
1 poblano pepper, seeded and chopped
3 garlic cloves, minced
1/3 cup all-purpose flour
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 cartons (32 ounces each) reduced-sodium chicken broth
1-1/2 pounds potatoes (about 4 medium), peeled and cut into 1/2-inch cubes
3 cups frozen corn (about 16 ounces)
1/2 cup sour cream
Optional: Queso fresco and chopped fresh cilantro

Steps:

  • In a Dutch oven, cook and crumble chorizo over medium heat until cooked through, 4-6 minutes. Using a slotted spoon, remove chorizo to paper towels, reserving 2 tablespoons drippings in pan., In drippings, saute onion and the red and poblano peppers over medium heat until tender, 8-10 minutes. Add garlic; cook and stir 1 minute. Stir in flour and seasonings until blended; cook and stir 3 minutes. Gradually stir in broth., Add potatoes and corn; bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 10-15 minutes. Stir in sour cream and chorizo; heat through. If desired, serve with cheese and cilantro.

Nutrition Facts : Calories 269 calories, Fat 13g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 1063mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein.

BLACK BEAN CORN CHOWDER



Black Bean Corn Chowder image

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."

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 11

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

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.

Nutrition Facts : Calories 371 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 741mg sodium, Carbohydrate 52g carbohydrate (11g sugars, Fiber 12g fiber), Protein 15g protein.

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