Sweet Corn & Red Bean Chowder

Nathan ended up having a meeting tonight, so we had to rearrange our dinners a little bit.  I had planned on making this chowder on Friday, but it didn’t really make any sense to have the beef dish while he wasn’t gone.

A nice comfort soup was exactly what I needed today.  Work was a little hectic {in a good way}, and I loved that I could basically stick this on the stove and come back to it later.  It was nice to start dinner, unwind a little bit, and then eat.

Sweet Corn & Red Bean Chowder {modified from ALDImeals.com}

Ingredients:

• 1 tbsp olive oil
• 1-1/2 onion
• 3 cups celery
• 1 tbsp chili powder
• 1 tbsp oregano
• 1-1/2 tsp cumin seed
• 1-1/2 can (15 oz) chopped tomatoes
• 3 cups water
• 1 lb fresh corn kernels, or frozen, thawed
• 9 oz canned kidney beans, drained
• 1 tbsp lime juice

Directions:

1. Chop onion and celery into small pieces.
2. Heat oil in a heavy nonstick skillet over medium high heat. Sauté onions, onion, celery, chili powder, oregano, and cumin seed. 
3. Stir in tomatoes and water and bring to a boil. Reduce heat to low and simmer 40 minutes. 
4. Add remaining ingredients. Season with salt to taste and simmer 10 minutes, or until corn is tender. 

Grade: A-

Comments: This soup is really good.  It was very filling.  However, I think if I had known how thick it was I would have added some broken tortilla chips to it.  This made a huge amount of food.  Enough for lunch through the weekend if not longer.  You could easily add more vegetables or more water for the broth depending if you like chunkier or more broth-y soups.

Tagged as: healthy recipes, main dishes, recipes, soup recipes, soups, tomato recipes, tomato soup, tomatoes, vegetable recipes, vegetables, vegetarian