Tomato, Corn, and Black Bean Chowder
- nonstick vegetable spray or a few teaspoons vegetable oil
- 1 smallish onion, coarsely chopped (about 1 cup)
- 1 small carrot, finely chopped (about 1/4 cup)
- 2-3 cloves garlic (put through a garlic press or minced)
- chili powder, to taste (I used about 2 T.)
- cayenne pepper, to taste (I used maybe 1/2 t.)
- 2 cans (15 oz. each) diced tomatoes in juice
- water (about one tomato-can full)
- 2 cups corn kernels (I used frozen, but canned/drained would work)
- 1 can (15 oz.) black beans (I didn't bother draining them)
As with most soups/stews, the flavor will be better if you refrigerate it overnight and reheat it. Serve hot, garnished with whatever you've got on hand: shredded cheese, sour cream, diced avocado, chopped cilantro, diced chicken or beef, etc.
If I'd had some canned green chiles on hand, I would have added those along with the corn and beans, but it was still pretty tasty without them. The carrot wasn't strictly necessary, but adding minced or shredded veggies to a soup, especially one you're going to puree, is a good way to boost nutrition and use up odds and ends, and it might have added a little sweetness to the soup. Pinto or kidney beans would have worked well in place of black beans.