Pinto Bean and Corn Chowder

Ingredients

• Fresh cilantro (2 tablespoons, chopped)
• Heavy cream (1/2 cup)
• Salt and pepper (to taste)
• Smoked paprika (1 teaspoon)
• Dried thyme (1 teaspoon)
• Vegetable broth (4 cups)
• Frozen corn (2 cups)
• Pinto beans (2 cans, drained and rinsed)
• Red bell pepper (1, diced)
• Carrot (2 medium, diced)
• Celery (2 stalks, diced)
• Garlic (3 cloves, minced)
• Onion (1 medium, diced)
• Olive oil (2 tablespoons)

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, celery, carrot, and red bell pepper. Cook until the vegetables are tender, about 5 minutes.
3. Add the pinto beans, corn, vegetable broth, thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes.
4. Using an immersion blender, blend about half of the soup until creamy. Alternatively, transfer half of the soup to a blender and blend until creamy, then return to the pot.
5. Stir in the heavy cream and cook for an additional 5 minutes.
6. Serve hot, garnished with fresh cilantro.