Cheesy Corn and Black Bean Chowder

🧂 Ingredients

• 6 ears corn on the cob

  shucked, silk removed and corn kernels cut off cob
• 15 oz. can black beans

  rinsed and drained
• 1 onion

  chopped
• 1 leek

  green top removed, washed thoroughly and sliced
• 2 ribs celery

  sliced
• 1 cup carrots

  peeled and sliced
• 1 red bell pepper

  diced
• 2 cloves garlic

  minced
• 1/2 tsp. chili powder
• 1/2 tsp. paprika
• 1/2 tsp. cumin
• 1 tsp. sea salt
• 1/2 tsp. ground black pepper
• 1/2 tsp. dried thyme
• 1/2 tsp. dried marjoram
• 1/2 cup fresh cilantro

  chopped
• 8 tbsp. unsalted butter

  (1/2 cup)
• 2 cups heavy whipping cream

  (1 pint)
• 3 cups half-and-half
• 1 cup Mexican cheese blend

  shredded
• 3 cups sharp Cheddar cheese

  shredded
• 1 tbsp. cilantro

  chopped, for garnish
• 1/2 cup sharp Cheddar cheese

  shredded, for garnish
• 1 green onion

  sliced, for garnish

Instructions

• 1 Shuck corn and cut kernels off cob.
• 2 Place butter in a large Dutch oven or stock pot.
• 3 Add corn and seasonings and sauté about 5-10 minutes.
• 4 Add onion, leek, celery, carrots, bell peppers and garlic.
• 5 Cover with lid and cook an additional 10 minutes.
• 6 (If necessary, add a little water so mixture doesn’t get dry).
• 7 Add black beans, whipping cream and half-and-half.
• 8 Cover with lid and simmer over low to medium heat about 25-30 minutes or until
  carrots are tender.
• 9 Add cheese and stir until cheese melts.
• 10 Add cilantro and stir to combine.
• 11 Garnish with minced cilantro, Cheddar cheese and sliced green onion to serve.

Nutrition Info