March 4, 2007

Santa Fe Bean Chowder

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Santa Fe Corn Chowder

I found a package of dry bean soup mix in the pantry. I didn't buy it nor notice it being there before. The package says it makes 3/4 gallon (12 cups), who makes almost a gallon of soup? I don't have a large family and we eat very little like birds (I can only have 1 cup in one sitting), we don't live in a ranch and therefore do not have ranch hands to feed but the mix has to be cooked all at once because the ingredients can't be halved (they're sort of layered inside the package). I cooked the soup anyway, following the directions on the package minus the chicken. I added more garlic and onions than the recipe asked for and used an ageing yellow pepper in place of red. The soup is very good, my only complaint is the spice package does not specify what spices are in it, which I believe are annatto powder, paprika, and a little cayenne. The ingredients on the package: pinto beans, green and red bell peppers, corn, garlic, onion, and cilantro.

Corn Chowder Bean Mix

The recipe on the package
1 each red and green bell pepper, diced
1 can sweet corn with liquid
1 16-oz can diced tomatoes with liquid
4 garlic cloves, finely minced
1 medium onion, chopped
4 cups chicken broth
1 pound boneless chicken, diced and sauted until cooked
½ cup white wine
salt and pepper to taste
water, if necessary
  • Heat all ingredients in a large pot and bring to a boil, turn the heat to medium-low, cover, and slow simmer for 3 hours. Add water if needed after 2 hours. Serve with corn tortilla chips or saltines and shredded cheese. This dry mix actually made 1¼ gallons (20 cups) of chowder/soup that we are drowning in right now.


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