Southwestern Bean Chowder

By learen

Ingredients

• 2 cans (15oz ea)white kidney or cannellini beans, rinsed and drained, divided
• 1 med onion, chopped
• 1/4 c chopped celery
• 1/4 c chopped green pepper
• 1 T olive oil
• 2 garlic cloves, minced
• 3 c vegetable broth
• 1 1/2 c frozen corn, thawed
• 2 med carrot, shredded
• 1 can (4oz)chopped green chilies
• 1 T ground cumin
• 1/2 t chili powder
• 4 1/2 t cornstarch
• 2 cups 2% milk
• 1 c shredded cheddar cheese
• minced fresh cilantro and additional cheese if desired

Details

Servings 8

Preparation

Step 1

In a small bowl, mash one can beans with a fork; set aside.

In a Dutch oven, saute the onion, celery and pepper in oil until tender. Add garlic; cook 1 min longer. Stir in the mashed beans, broth, corn, carrot, chilies, cumin, chili powder and remaining beans. Bring to a boil. Reduce heat; simmer, uncovered, for 20 min.

Combine cornstarch and milk until smooth. Stir into bean mixture. Bring to a boil; cook and stir for 2 min until thickened. Stir in cheese until melted. Serve with cilantro and more cheese if desired.