Mexican Street Co…Mexican Street Corn ChowderMexican Street Corn Chowder
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth or chicken broth
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (4-ounce) can diced green chiles
- 3 cups fresh corn kernels (from about 3 ears of corn)
- 2 teaspoons chili powder
- 1 teaspoon cumin powder
- Salt and pepper to taste
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Steps
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until soft and fragrant, about 5 minutes.
- Add the flour and stir to coat the vegetables. Cook for another 2 minutes.
- Pour in the vegetable broth and bring to a simmer. Add the black beans, green chiles, corn, chili powder, cumin powder, salt and pepper. Simmer for 10 minutes.
- Puree with an immersion blender or transfer to a blender in batches to blend until smooth.
- Serve warm with desired toppings.
Tags
soup
vegetarian
mexican food
corn chowder
Copyright 2023 Ben Bergstein