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Cheesy Corn and Black Bean Chowder | Can't Stay Out of the Kitchen | we LOVED this fabulous #soup. It's filled with roasted #corn, veggies, #blackbeans, 2 #cheeses & cilantro. #TexMex #glutenfree

Cheesy Corn and Black Bean Chowder

Teresa Ambra
Cheesy Corn and Black Bean Chowder is so sumptuous and savory. 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 but we enjoy this chowder all year round. Gluten free.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Main Dish, Soup, Stews and Chowders
Cuisine Tex-Mex
Servings 14
Calories 467 kcal

Equipment

  • 1 large Dutch oven with lid or stock pot with lid
  • 1 sharp knife to cut vegetables
  • measuring cups
  • measuring spoons
  • 1 soup ladle
  • 1 vegetable peeler

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, washed thoroughly and 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. ground black pepper
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried marjoram
  • 1/2 cup fresh cilantro 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
  • 1 tbsp. cilantro chopped, for garnish
  • 1/2 cup sharp Cheddar cheese shredded, for garnish
  • 1 green onion sliced, for garnish

Instructions
 

  • 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 minutes.
  • Add onion, leek, celery, carrots, bell peppers and garlic.
  • Cover with lid and cook an additional 10 minutes.
  • (If necessary, add a little water so mixture doesn’t get dry).
  • Add black beans, whipping cream and half-and-half.
  • Cover with lid and simmer over low to medium heat about 25-30 minutes or until carrots are tender.
  • Add cheese and stir until cheese melts.
  • Add cilantro and stir to combine.
  • Garnish with minced cilantro, Cheddar cheese and sliced green onion to serve.

Notes

© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 467kcalCarbohydrates: 20gProtein: 15gFat: 38gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 111mgSodium: 551mgPotassium: 444mgFiber: 4gSugar: 7gVitamin A: 3510IUVitamin C: 18mgCalcium: 368mgIron: 2mg
Keyword black beans, carrots, cheese, corn, gluten free, main dish, soup, Tex Mex
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