Soup

Southwest Corn and Black Bean Chowder is for Soup.

Southwest Corn and Black Bean Chowder takes 30 minutes to prepare.

Southwest Corn and Black Bean Chowder takes 30 minutes to cook.

Southwest Corn and Black Bean Chowder makes 4 servings.

The ingredients for Southwest Corn and Black Bean Chowder are:

1/2 cup onion, chopped
2 1/2 cups fresh grilled corn, removed from cob
2 cups cooked black beans
3 cups vegetable stock
1 medium red bell pepper, chopped
1 small tomato, peeled & chopped
juice of 1/2 lime
3 tablespoons fresh cilantro, finely chopped

Here is how you make Southwest Corn and Black Bean Chowder:

Grill corn and remove from cob. Set aside.Cook black beans if using fresh. If using canned then drain and rinse well. Set aside.In soup pot, saute onion in olive oil.Add corn, black beans and vegetable stock to pot and cook 10 minutes. Remove 1 cup of corn and beans and puree in blender or food processor, return to pot, and heat to nearly boiling.Add tomato and red pepper to pot and heat through (just a few minutes, till hot).Squeeze lime juice into pot, add cilantro, and serve immediately.Can be served with a dollop of plain yogurt or sour cream (not included in nutritional calculations).Number of Servings: 4Recipe submitted by SparkPeople user TEHAMMER.

The nutritional information for Southwest Corn and Black Bean Chowder is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 264.0

• Total Fat: 5.2 g
• Cholesterol: 0.0 mg
• Sodium: 726.7 mg
• Total Carbs: 47.2 g
• Dietary Fiber: 11.6 g
• Protein: 11.7 g

The dietary needs meet for Southwest Corn and Black Bean Chowder is Vegetarian