The other day J came home and handed me a blank receipt with a list of ingredients written on it in black permanent marker. He said is was a delicious soup he had at a restaurant in Fargo and insisted I tried to “remake.” With only knowing what was actually in the soup and not to what degree I started investigating recipes. I finally found one that with a few manipulations and “healthifying” efforts fit the bill.
Smoky Black Bean And Corn Chowder
1/2 cup yellow onions, chopped
1 cloves garlic, finely chopped
2 stalks organic celery (with leaves)
2 tablespoons butter (I use Land O Lakes whipped butter)
1/2 cup evaporated milk instead of cream
1/4 teaspoon black pepper, freshly ground
1 1/4 teaspoon sea salt
1 can whole kernel corn, drained
8 ounces black beans, canned, drained
3 cups chicken broth
5 slices turkey bacon or you could use Canadian bacon
1ish chipotle peppers (come in a can) – watch out these suckers are hot and people can add their own if they desire more heat
1 tsp cumin
chili powder (optional, I found there to be enough spice from the chipotle peppers)
Cook bacon to desired crunchiness in soup pot. Remove from heat and dice into pieces.
In a soup pot, saute onion, garlic and celery in butter until tender but not brown. Stir in salt and black pepper.
Add milk and chicken broth and bring to a boil, stirring constantly for about 1 minute.
Stir in drained corn, bacon pieces, chipotle pepper and drained black beans. Add cumin. Reduce the heat and simmer for 10 minutes or until ready to serve. Garnish with a spoonful of Greek yogurt. Makes 6 servings.
Until next time…
look good, feel good, do good