Tuesday, July 28, 2009

Southwestern White Bean and Cheese Chowder

I submitted this recipe to Taste of Home for their "Make it Meatless" competition and ended up winning second place. You can read more about it here and here. The picture is the one they took, straight out of the magazine

2 cans white beans, rinsed and drained
1 medium onion, chopped
2 cloves garlic, minced
1/4 cup diced celery
1/4 green bell pepper, diced
1 Tbsp. olive oil
3 cup. chicken broth (Or vegetable)
1 can green chilies (4 oz.)
1/8 tsp. chile powder
1 tsp. cumin
2 c. milk
1 1/2 Tbsp. cornstarch
1/2 cup grated carrot
1 1/2 cups frozen corn kernels
4 tbsp. fresh cilantro, chopped (optional garnish)
1 cup shredded cheddar cheese

Saute onion, celery, and garlic over medium heat until translucent. Add bell pepper and cook another 30 seconds. Add 1 can of beans and mash into onion mixture with a potato masher or slotted spoon (mixture should be chunky-smooth).

Stir in second can of beans, green chilies, corn, carrot, chicken broth, cumin, and chili powder. Bring mixture to a simmer. Blend cornstarch into cold milk and stir into chowder, bring slowly to a mild boil, stirring frequently. Reduce heat and simmer 5 minutes or until corn and celery are just tender and mixture thickens. Stir in cheese just until melted.

If desired, garnish with additional shredded cheese and diced cilantro or sliced green onions

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