This weekend I picked up the June edition of Cooking Light and I was so excited to flip through and see all of the brightly flavored summer recipes. One of the first recipes I had to try was the Red Pepper, Corn and Black Bean Chowder. Roasted red peppers, fresh corn, and black beans are three of my favorite flavors.
This recipes calls for onion, garlic, olive oil, broiled red pepper, chicken stock, chipotle chile in adobo sauce, black beans, corn, salt, Greek yogurt, cilantro, and lime. All of the fresh ingredients in this recipe are amazingly tempting.
The first step is to make the chowder by sauteing onions and garlic and then processing them with broiled red pepper, chicken stock, olive oil, and chipotle chile. Process the chowder mixture until it is smooth and then return to the pan that you used to saute the onions in.
Stir black beans into the chowder and simmer for 10 minutes. Finally, store in corn an salt and serve with a dollop of greek yogurt, cilantro, and lime wedges.
Boyfriend and I both really liked this soup and I thought that the fresh bites of the corn, black beans, and cilantro within the chowder was especially great. This is a great summer soup that still a has some warmth to it. I am definitely going to make his again.
culinesstress 