5 Reviews

Made the soup as directed except to use crushed tomatoes for salsa because that's what we had, & no ham because we didn't have that either. DELICIOUS and I'll be making again... If only black beans were easier to find in Australia :-(

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MrsSPheonix May 23, 2006

Fabulous, just fabulous! What else can I say? I subbed roasted red peppers, cilantro for the coriander, homemade stock for the water and bouillon and petite diced tomatoes for the salsa. I let it sit in the fridge for two days and we couldn't get enough of it! I just might make this a weekly meal. Thank you!

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cause4chubbyhubby May 23, 2008

YUMMY! This was my NN for PAC Fall 2007 and I loved this chowder. It was even better with the addition of cheddar cheese and sour cream. Easy to do. I cooked it on simmer for 2 hours.

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mary winecoff September 19, 2007

I was so sure I'd like this I made two and a half times the recipe amount, intending to stock the freezer for lunches. The flavor is fantastic, and I'm glad I made so much. Other than using a regular onion, I kept with the ingredients listed. What I hadn't considered was how hot soup-making is in the summer - I'll wait till the weather cools off before I made another batch. But I have discovered that this soup is also excellent cold! Thank you for sharing this recipe with us.

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mianbao June 25, 2005

Try substituting 1 c (one package) of "Fantastic Foods" polenta mix (only available in the US) for the 1 c of cornmeal. This adds sun-dried tomatoes, parmesan and romano cheese, bell peppers to the mix and really brightens up this recipe.

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QTE September 09, 2002
Black Bean Chowder