Southwestern-style corn chowder is bright with color and seasoning from the McCormick Gourmet™ Garlic Powder, Chipotle Chile Pepper, and Paprika, jalapeño pepper, black beans and cilantro.
15m
PREP TIME
15m
COOK TIME
272
CALORIES
13
INGREDIENTS
Servings: 8 (1 cup)
Ingredients
- 3 tablespoons butter
-
4
cups
fresh
corn kernels
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Substitutions available
- frozen corn kernels
- 1 medium onion, chopped
- 1 medium red bell pepper, chopped
- 1 small jalapeño pepper, finely chopped
- 2 teaspoons McCormick Gourmet™ Organic Garlic Powder
- 1 teaspoon McCormick Gourmet™ Chipotle Chile Pepper
- 1/2 teaspoon McCormick Gourmet™ Organic Paprika
- 1/2 cup flour
- 4 cups milk
- 2 cups chicken stock
- 1 can (15 ounces) black beans, drained and rinsed
- 1/4 cup chopped fresh cilantro
INSTRUCTIONS
- 1 Melt butter in large saucepan on medium heat. Add corn; cook and stir 5 minutes or until lightly browned. Add onion, bell pepper, jalapeño pepper and Seasonings; cook and stir 2 minutes or until onion and peppers are tender
- 2 Sprinkle with flour; cook and stir 2 minutes
- 3 Gradually stir in milk and stock. Bring to boil. Stir in beans. Reduce heat to low; simmer 5 minutes. Ladle into soup bowls. Garnish with cilantro
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