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Cheesy Corn and Black Bean Chowder

Can't Stay Out of the Kitchen

 

This lovely Tex-Mex chowder is filled with roasted corn, black beans, several veggies, 2 cheeses, cilantro and is seasoned wonderfully. Perfect for cold winter nights. Gluten free.

Ingredients

  • 6 ears corn on the cob (shucked, silk removed and corn kernels cut off cob )
  • 15 oz. can black beans (rinsed and drained)
  • 1 onion (chopped)
  • 1 leek (green top removed, sliced)
  • 2 ribs celery (sliced)
  • 1 cup carrots (peeled and sliced)
  • 1 red bell pepper (diced)
  • 2 cloves garlic (minced)
  • 1/2 tsp. chili powder
  • 1/2 tsp. paprika
  • 1/2 tsp. cumin
  • 1 tsp. sea salt
  • 1/2 tsp. pepper
  • 1/2 tsp. thyme
  • 1/2 tsp. marjoram
  • 1/2 cup fresh chilantro (chopped)
  • 8 tbsp. unsalted butter ((1/2 cup))
  • 2 cups heavy whipping cream ((1 pint))
  • 3 cups half-and-half
  • 1 cup mexican cheese blend (shredded)
  • 3 cups sharp cheddar cheese (shredded)
  • cilantro (chopped, for garnish)
  • cheddar cheese (shredded, for garnish)
  • green onions (sliced, for garnish)

Directions

  1. Shuck corn and cut kernels off cob. Place butter in a large Dutch oven or stock pot. Add corn and seasonings and sauté about 5-10...
  2. Get the full instructions at Can't Stay Out of the Kitchen
Cheesy Corn and Black Bean Chowder

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Unrated
Author:
Teresa
Cuisine:
Tex-Mex
Category:
Soup, Stews and Chowders
Recipe Yields:
6
Prep Time:
Cook Time:

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