Happy Superbowl everyone! I hope you all get to enjoy the game with as much good nosh, drinkage and company as you can handle. I’m super excited to be spending the day with my family and my Daddy’s awesome ‘Pizza Pie Dip.’ Since my Packers aren’t playing, I hope whatever team your rooting for (or put money on) wins… 😉
This hearty vegetarian chowder is yummy and will feed a crowd! It was quite popular in my house because it’s flavorful but simple enough to please the picky eaters and the more adventurous eaters can jazz it up with their favorite hot sauces.
If it were summer, I would love to use whatever sweet or spicy peppers I could find at the farmer’s market and to grill up fresh corn, but for a winter time soup it’s pretty darn tasty.
Southwest Roasted Corn and Potato Chowder – with lime crema
Serves 6 – cost approx $.57 per serving
- 1 cup dry black beans, soaked overnight ($.50)
- 3 cups frozen corn kernels ($.70)
- 3 Tbs butter or vegetable oil
- 1 medium onion, small dice – onions have been so expensive lately! It’s really cramping my style… ($.43)
- 1-2 jalapenos, very small dice – use as much or as little as you want to control how much heat you want in your soup. I seeded mine and it was fairly mild. ($.20)
- 4 garlic cloves, minced
- 1/3 cup A.P. flour
- 1/2 tsp cumin
- 1 tsp chili powder
- 1/2 tsp ancho chili powder
- 1/2 tsp dry oregano
- 5 cups vegetable stock
- 1 bay leaf
- 2 lb potatoes, peeled and small dice ($.50)
- 2 cups milk ($.36)
- 1/4 cup minced parsley ($.10)
- 1/2 cup sour cream ($.25)
- 1/2 lime ($.12)
Begin by putting your soaked beans on to simmer in a small pot on a back burner. Also, put on your broiler, spread out the corn kernels onto a sheet tray and brown them up under the broiler. All broilers are different, so browning the corn may take anywhere from 30 seconds to 5 minutes depending on the aggressiveness of your broiler and how close the oven rack is. Babysit your corn, and maybe turn it once during the browning.
Heat the butter or veg oil (or a combination of the two!) in a large pot on medium. Sweat the onion, garlic and jalapeno for 5 minutes. Add in the flour and all the dry spices and oregano, cook for 2-3 minutes. Next, add in the vegetable stock and bay leaf and bring to a simmer, being sure to scrape the good bits off the bottom. Add in the potatoes and a healthy pinch of salt and continue simmering for about 30 minutes. By now the beans should be pretty darn close to being cooked, so check them and if they’re done rinse them off and add them to the soup. Also add in the roasted corn. Simmer another 10 minutes or so.
Add in the milk and parsley and bring to a simmer again for about 5 minutes to meld the flavors. Adjust the seasonings. Not too hard, right?
To make the lime crema, simply mix the sour cream with a pinch of salt and the zest and juice of 1/2 a lime. Top your chowder with a dolop of the crema and the hot sauce of your choosing!