Southwestern Bean Chowder

By ezunich

Ingredients

• 2 cans (15 oz. each) white kidney or cannellini beans, rinsed and drained, divided
• 1 medium onion, chopped
• 1/4 cup chopped celery
• 1/4 cup chopped green pepper
• 1 tbs olive oil
• 2 garlic cloves, minced
• 3 cups vegetable broth
• 1-1/2 cups frozen corn, thawed
• 1 medium carrot, shredded
• 1 can (4 oz.) chopped green chilies
• 1 tbs ground cumin
• 1/2 tsp chili powder
• 4-1/2 tsp cornstarch
• 2 cups 2% milk
• 1 cup (4 oz.) shredded cheddar cheese
• Minced fresh cilantro and additional shredded cheddar cheese, optional

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 minute 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 minutes.

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