Gluten Free Living – 2017
I LOVE, LOVE, LOVE Cheesy Corn and Black Bean Chowder. It combines the best of everything Tex-Mex in a wonderfully scrumptious chowder. It’s hearty, satisfying and oh, so comforting. First, I roasted fresh corn in paprika, chili powder, cumin, thyme and marjoram. If you don’t use marjoram in your cooking, you don’t know what you’re missing. It’s the perfect seasoning for breads, casseroles, soups and side dishes. I added celery, garlic, carrots, leeks and bell peppers for texture and taste. Then after all the veggies cooked, I added black beans, cream, half-and-half, two cheeses and finally cilantro. The outcome was awesome. I ate bowls full of this delicious soup for leftovers for several days.
While Cheesy Corn and Black Bean Chowder is not particularly low calorie because of the amount of cream and cheese in the recipe, it is a clean eating recipe and wonderfully tasty nonetheless. It’s also gluten free and vegetarian if you’re trying to stay away from meat. Finally, it’s a terrific recipe for Meatless Mondays and to take to your office as leftovers for lunch.
If you want a fabulous chowder for your next family meal, or to serve for company, Cheesy Corn and Black Bean Chowder should be on your menu. It’s seasoned well but not overly spicy by any means. I’m serious when I say you’ll be salivate over every bite!
Cheesy Corn and Black Bean Chowder is awesome!
This soup is marvelous comfort food. Every bite will have you drooling!
I garnished Cheesy Corn and Black Bean Chowder with additional cilantro, cheese and green onions. It was so wonderful.
Here’s what I did.
I used these ingredients except I didn’t use any gluten free flour (or any flour). The chowder was thick enough without it.
Shuck corn and cut off cob. Place butter in a large Dutch oven or stock pot. Add corn and seasonings and saute about 5-10 minutes, stirring occasionally.
Add onions, celery, garlic, leeks, carrots and bell pepper. Cover with lid and cook an additional 10 minutes. If necessary, add a little water so mixture doesn’t dry out too much.
Add black beans and stir to combine.
Add heavy whipping cream.
Add half-and-half. Cover with lid and simmer over low to medium heat about 25-30 minutes, until carrots are tender.
Add both cheeses and continue stirring until cheese melts.
Stir in cilantro and stir to combine.
Garnish with additional fresh cilantro, if desired.
This chowder is very thick, hearty and filling.
I loved eating this with extra cilantro. It added a delicious Tex-Mex flavor to the soup.
Here’s the recipe.
CHEESY CORN AND BLACK BEAN CHOWDER
(My own concoction)
Serve Cheesy Corn and Black Bean Chowder with your favorite bread for an enjoyable main dish meal.
Cheesy Corn and Black Bean Chowder is flavored so wonderfully. Every bite is delightful.