Chu Visits the Southwest Soup
Prep: 10 minutes Cook: 15 minutes
By Linda Vallin
This variation on Chu's Corn Chowder is a delicious and hearty soup, perfect for the summer months.
- 16 ounce bag frozen corn kernels, drained and rinsed
- 1/2 cup water
- 1 cup vegetable broth
- 4 ounce can chopped green chilies
- 1/2 cup red pepper, finely chopped
- 15 ounce can black beans, drained and rinsed
- 2 green onions, chopped
- cilantro leaves
Bring the corn and water to a boil. Reduce heat, cover, and cook 5 minutes. Let the corn cool a bit, then puree in a blender with the broth. Return the mixture to the saucepan. (I like to strain it at this point because I prefer the texture, but this step is entirely optional). Add the chilies, the bell pepper and the beans (if using). If it seems too thick for your taste, add a bit more water or broth. Simmer until heated through,7-10 minutes. Stir in the green onions. Garnish with cilantro.
Hint: Makes a good "first course" soup with out the beans, a "main dish" soup with them.