It was 0 degrees Fahrenheit today and we spent the evening at the Ice Park, which was lots of fun. We stopped for hot chocolate while we were there, but walking around outside does make ya cold and it took a while to warm up after we got home. Good thing I was planning to make this spicy, filling soup! I've been meaning to make it for a couple of weeks, and tonight turned out to be the perfect occasion. The recipe is my twist on this one from AllRecipes and tonight was the first time I made it. I must say it turned out deliciously and we agreed it's definitely worth sharing. This isn't your standard corn chowder. The spices give it a great flavor, but the corn and black beans still shine through and it's deliciously creamy. Paul liked it enough to have extras. I'm really glad it turned out so well and will definitely make it again!
Southwestern Corn Chowder
2 T olive oil
1 C diced onion
3 cloves minced garlic
3 C chicken broth (or vegetable broth to make it vegetarian)
16 oz can diced tomatoes with green chiles
1 t cumin
1 t chili powder
1 t salt
20 oz frozen corn, divided
16 oz can black beans, drained and rinsed
8 oz cream cheese, softened
In a large pot, heat olive oil over medium and saute onion until tender. Stir in garlic and saute another minute or so, then add broth, canned tomatoes, spices, and half of the corn. Heat until the corn is no longer frozen, then blend the mixture with an immersion blender. Add remaining corn and the black beans and heat through, then reduce heat to low. Whisk in the cream cheese until smooth and serve.
Yield: 6 to 8 bowls as a main dish