Sweet Corn & Red Bean Chowder

[Guest guest]

Sweet Corn & Red Bean Chowder

 

1 tbsp. olive oil

1 1/2 onions, cooked, finely diced

3 cups celery, cooked, finely diced

1 tbsp. chili powder

1 tbsp. oregano

1 1/2 tsps. cumin

3/4 tsp. chipotle chiles in adobo sauce

1 1/2 lbs. canned chopped tomatoes

4 1/4 cups water

1 lb. fresh corn kernels, or frozen, thawed

9 ozs. canned kidney beans, drained

1 tbsp. lime juice

1/4 cup plus 2 tbsps. cilantro, minced

 

Heat oil in a heavy nonstick skillet over medium high heat. Sauté onions and

next 5 ingredients 5 to 6 minutes until onions are softened. Stir in tomatoes

and water and bring to a boil. Reduce heat to low and simmer 40 minutes. Add

remaining ingredients, except cilantro. Season with salt to taste and simmer 10

minutes, or until corn is tender. Stir in cilantro and serve.

If freezing cooked food, divide into freezer-proof containers in the amounts you

will use at one time, leaving enough space at the top to allow for expansion as

it freezes. Cool as quickly as possible to retain freshness. (Meat based dishes

should cool in refrigerator.) Cover tightly and place in freezer for up to 6

months. If using plastic freezer bags, seal partially and press out excess air

before sealing completely. Reheating options: Preheat oven to temperature 375

degrees. Transfer frozen food from freezer container into a covered casserole

dish. Place covered dish in oven until edges are bubbly and center is hot. Or,

transfer food to a covered microwave-safe container and heat on high setting,

stirring occasionally, until bubbly. Or, put in a heavy nonstick pan over medium

heat. Cover and cook, stirring frequently until bubbly.

Serves 4.

 

 

 

 

 

 

[Guest guest]

dinner Monday. thank you!

 

Bear <tbearbiker wrote: Sweet Corn & Red Bean Chowder

 

 

 

 

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