Kelly got this recipe from her mom. She’s doesn’t know where her mom got it from. Therefore, she cannot attest to the authenticity of this “Cuban” corn chowder. Nonetheless, it’s a quick and tasty soup. Good in summer with fresh sweet corn!
Makes 4-6 serves.
- 1 onion, diced
- 2 garlic cloves, pressed
- 1 jalapeno chile, seeded and minced, or pinch of cayenne to taste
- 4 cups veggie broth
- 2 tsp cumin
- 1 medium sweet potato, peeled and cut into small cubes
- 1 red bell pepper, diced
- 4 cups sweet corn
- 1 can of black beans, drained and rinsed
Cook the onion, garlic, and jalapeno in 1/2 cup of broth to soften, about 5 minutes. Add the remaining broth, cumin and sweet potato. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the sweet potato is just getting tender. Stir in the red pepper and corn, return the pot to boiling, then simmer 5 minutes more. Add the beans to heat through and serve.