Teresa's Recipes
Hearty Pinto Bean and Corn Chowder
Warm up with this delightful and creamy pinto bean and corn chowder, a comforting bowl of goodness bursting with vibrant vegetables and aromatic spices. This dish pays homage to the rustic kitchens of America, where simple yet wholesome ingredients come together to create an enriching and hearty meal. Perfect for chilly evenings, this chowder not only nourishes the body but also warms the heart, making it an ideal choice for family gatherings or a cozy night in. Each spoonful is a celebration of home-style cooking, reminiscent of cherished memories shared around the dinner table.
Ingredients
- 2 tablespoons Olive oil
- 1, diced Onion
- 3 cloves, minced Garlic
- 2 stalks, diced Celery
- 1, diced Carrot
- 1, diced Red bell pepper
- 2 cups, cooked or canned, rinsed and drained Pinto beans
- 1 cup Frozen corn
- 4 cups Vegetable broth
- 1 teaspoon Dried thyme
- 1 teaspoon Smoked paprika
- to taste Salt
- to taste Pepper
- 1 cup Heavy cream
- for garnish Fresh cilantro
Dietary Notes
- Servings: 6
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 320
- Fat: 15g
- Carbs: 40g
- Protein: 10g
- Sodium: 600mg
- Sugar: 5g
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and minced garlic, cooking until the onion becomes translucent, about 3 minutes.
- Stir in the diced celery, carrot, and red bell pepper. Cook until the vegetables are tender, about 5 minutes.
- Add the pinto beans, frozen corn, vegetable broth, dried thyme, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
- Using an immersion blender, blend about half of the soup until it reaches a creamy consistency. Alternatively, transfer half of the soup to a blender, blend until creamy, then return it to the pot.
- Pour in the heavy cream and stir well. Cook for an additional 5 minutes to heat through.
- Serve hot, garnished with fresh cilantro.
Tips
- For an extra kick, add a pinch of cayenne pepper or a chopped jalapeño when sautéing the vegetables.
- If you prefer a thicker chowder, add a tablespoon of cornstarch mixed with a little water and stir it in before serving.
- This chowder pairs wonderfully with warm crusty bread or cornbread to soak up every last drop.