Southwest Bean Chowder

Last Tuesday it was chilly and I decided one last pot of soup was in order. Before we get to the recipe I need folks to comment on the Happy Herbivore Contest. You could win your very own copy of Lindsay's Happy Herbivore Cookbook and you can view my blog interview with Lindsay here.

And now onto a great soup recipe:

2 cans (15 oz each) cannellini beans, drained, rinsed and divided
1 medium onion, chopped
1 stalk celery, chopped
1/4 cup green bell pepper, chopped
1 tablespoon olive oil
3 cloves garlic, minced
3 cups vegetable broth
1 1/2 cups frozen corn
1 medium carrot, shredded
1 can (4 oz) green chillies, chopped
1 tablespoon cumin
1/2 teaspoon chili powder
4 teaspoons cornstarch
2 cups soy milk
1 cup Diaya cheddar shreds

In a small bowl, mash one can of the beans with a fork; set aside.

In a Dutch oven, saute the onion, celery and pepper in oil until tender.

Add garlic and cook 1 minute longer.

Stir in the mashed beans, whole beans, broth, corn, carrot, chilies, cumin and chili powder. Bring to a oil. Reduce heat; simmer, uncovered for 20 minutes.

Combine cornstarch and milk until smooth.

Stir into chowder. Bring to a boil; cook and stir for about 2 minutes until thickened. Add cheese and stir until melted. Serve with cilantro or additional cheese.

A warm bowl of comfort.