Black Bean Corn Chowder

• Gluten free

• Meat

  • 3/4 cup Bacon

• Produce

  • 2 cups Black beans
  • 1 cup Corn, kernels
  • 2 cups Potato
  • 1/2 cup Yellow onion

• Canned Goods

  • 3 cups Chicken broth

• Baking & Spices

  • 1/2 cup Cayenne
  • 1 Salt and pepper

• Dairy

  • 1/2 cup Heavy cream

Found on honeyandbirch.com

Description

Ingredients

• 3/4 cup diced bacon
• 1/2 cup diced yellow onion
• 3 cups chicken broth
• 2 cups diced potato
• 2 cups black beans, drained and rinsed
• 1 cup corn kernels
• 1/2 cup diced red pepper
• 1 teaspoon crushed red pepper
• 1/2 cup heavy cream
• salt and pepper to taste

Directions

• In a large soup pot, cook the bacon over medium heat for 10 minutes, stirring occasionally. Then add the onion and cook until the onions are translucent and the bacon is crispy. Add the chicken broth, potatoes, black beans, corn and diced red pepper. Cook for 10 minutes over medium high heat. Stir. Reduce heat to medium and add the crushed red pepper. Then add the heavy cream. Cook for 10 minutes, or until the chowder is back to eating temperature. Season with salt and pepper.
• In a large soup pot, cook the bacon over medium heat for 10 minutes, stirring occasionally. Then add the onion and cook until the onions are translucent and the bacon is crispy.
• Add the chicken broth, potatoes, black beans, corn and diced red pepper. Cook for 10 minutes over medium high heat. Stir.
• Reduce heat to medium and add the crushed red pepper. Then add the heavy cream. Cook for 10 minutes, or until the chowder is back to eating temperature. Season with salt and pepper.

Nutrition