Red Pepper, Corn and Black Bean Chowder

Serves 4, can be doubled

This is a cross-between a tortilla soup, black bean soup and a corn chowder. It’s smoky and warm and very comforting.

2 tablespoons olive oil
1 cup chopped yellow onion
2 cloves garlic, crushed
2 roasted red peppers, or 1 cup jarred roasted red pepper
2 cups chicken stock or vegetable stock
½ teaspoon chile in adobe sauce*
1 (15 ounce) can black beans, drained and rinsed
1 cup corn kernals
¾ teaspoon kosher salt
Garnish, tofutti sour cream, lime, and cilantro, optional

In a soup pot, heat oil over medium heat. Add onion and garlic and cook until soft, about 5 minutes. Add roasted pepper, chicken stock and chile in adobe sauce. Turn off heat. With an immersion blender, puree until smooth.

Return to heat and add black beans and simmer 10 minutes. Stir in corn and kosher salt. Serve with a dollop of Tofutti sour cream, some lime juice and a piece of lime and a sprinkle of fresh cilantro.

*Chile in adobe sauce is available in a can, made by Roland with an OU. If you cannot find it in your local supermarket, substitute it with ½ teaspoon S’riracha sauce and ½ teaspoon chili powder.

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