Best 5 Black Bean Chowder Recipes

BLACK BEAN CORN CHOWDER

Steps:

• In a blender, combine cream and 3/4 cup black beans; cover and process until smooth. Set aside. , In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the salsa, corn, lime juice, cumin and remaining beans. , Reduce heat; stir in cream mixture. Cook, uncovered, for 2-3 minutes or until heated through. Stir in avocado. Serve with sour cream and cheese if desired.

SOUTHWESTERN BLACK BEAN AND CHICKEN CORN CHOWDER

Steps:

• In a stockpot, saute garlic, onion and bell pepper in butter or oil until soft.
• Add diced potatoes, chicken broth and taco seasoning.
• Bring to boil then reduce heat to simmer until potatoes are soft.
• Use a hand potato masher to mash the potatoes and thicken soup.
• Add diced tomatoes (may puree first if desired) and corn.
• Add evaporated milk, half and half, shredded cheese and beans.
• Cook another 2-3 min, stirring until cheese is melted.
• Serve topped with diced green onion.

CHORIZO, BLACK BEAN & CORN CHOWDER

Steps:

• In a large saucepan set over medium-high heat, heat a drizzle of oil and saute the onion, carrot, and celery for about 5 minutes, until soft.
• Add the chorizo sausage, squeezed out of it's casing, breaking it up with a spoon, until the meat is no longer pink.
• Stir in the green onions, garlic, and cumin and cook for another minute or two.
• Add the corn, beans, potato, and stock and bring to a simmer.
• Reduce the heat, cover, and cook for about 20 minutes, until the potatoes are tender.
• Simmer for a bit longer (uncovered) if you'd like to thicken up a bit, then stir in the cream or coconut milk and heat through.
• Serve immediately.

BLACK BEAN CHOWDER

Steps:

• Soak the black beans for several hours or overnight.
• Saute red onion, garlic, celery, and red pepper in olive oil until tender.
• Add ham, cumin, coriander, thyme, and oregano to vegetables and cook for 1 minute.
• Add drained black beans, chicken bouillon powder, water, and salsa and simmer until beans are tender.
• Add more water if necessary.
• Serve immediately or add 1/2 c water and refrigerate overnight, and reheat.
• Makes 4 servings of 1-1/4 cups.
• Garnish with 1/4 oz of cheddar shreds and 2 T of sour cream.

BLACK BEAN VEGETABLE CHOWDER

Steps:

• Melt margarine in 4-quart Dutch oven over medium heat. Cook onion in margarine, stirring occasionally, until crisp-tender.
• Mix flour, cumin and garlic salt in medium bowl; gradually stir in milk with a wire whisk. Stir milk mixture into onion. Stir in vegetables and beans. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat.
• Stir in 1 cup of the cheese until melted. Sprinkle each serving with remaining cheese and the cilantro.