Chu Visits The Southwest Soup
This variation on Chu’s Corn Chowder was sent to me by Linda Vallin. It is a delicious and hearty soup, perfect for the summer months.
Serves: 2 to 3
Prep Time: 10 min
Cook Time: 15 min
Ingredients
1 16-oz. Bag
Frozen corn
1/2 Cup
Water
1 Cup
Vegetable broth
1 4-oz. Can
Roasted green chilies
1/2 Cup
Red bell pepper, chopped
1 15-oz. Can
Black beans, rinsed and drained (optional)
2
Green onions, chopped
As Needed
Cilantro, for garnish
Directions
1
Bring the corn and water to a boil. Reduce heat, cover, and cook 5 minutes.
2
Let the corn cool a bit, then puree in a blender with the broth.
3
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.
4
Simmer until heated through, 7-10 minutes.
5
Stir in the green onions. Garnish with cilantro.
Hint: Makes a good first course” soup without the beans, a “main dish” soup with them.
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