Sharing recipes, crafts and frugal living, the challenges and triumphs of parenting a neurotypical child and a child on the Autism Spectrum. Yoga Instructor said goodbye to her nightly glass of Chardonnay to give up habits that were not serving her purpose in life! The CocktailMom name remains, however with a new focus on healthy and authentic living.


Black Bean and Corn Chowder

I love soup in the fall, it's one of my favorite things to eat. My friend Wendi gave me the recipe for her fantastic chicken corn chowder, well I futzed with it a bit as I am known to do and turned it into a vegetarian chowder. I make this chowder in one large skillet. It will serve 6 and also freezes well for future dinners.

1 medium onion, chopped
5 cups frozen corn kernels, thawed
2 Tablespoons minced garlic
1 cup vegetable stock (if you don't know how to make veg stock check out my previous post here.)
2 cups milk (I've used soy or regular whole or fat free milk; all work fine.)
1 teaspoon ground cumin
1 teaspoon black pepper
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1-25 ounce can of black beans
2 Tablespoons ground flax seed
2 cups shredded cheddar cheese
Cook onion in skillet with a splash of olive oil once translucent add garlic. While onion is cooking place 2 cups of corn in the blender and puree. Pour puree corn in the skillet and repeat the puree process so that you have 4 cups of pureed corn. Add all of the other ingredients except the cheddar cheese and cook on low for about 20 minutes. Add the cheese and once it melts remove chowder from heat source and serve.

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