Painted Desert Soup
- Ready In:
- 5hrs
- Ingredients:
- 19
- Serves:
-
6
ingredients
-
CORN CHILE CHOWDER
- 12 ears corn, leave in husks
- 3 cups chicken stock or 3 cups broth
- 2 cups heavy cream
- 12 ounces Velveeta cheese, cut up
- 2 tablespoons canned jalapenos, finely minced (no juice)
- 1 tablespoon salt
- cornstarch, as needed
- cold water, as needed
-
BLACK BEAN SOUP
- 1⁄2 lb hickory smoked bacon
- 1⁄2 lb chopped yellow onion
- 1 tablespoon chopped garlic
- 4 cups uncooked black beans, rinsed and cleaned
- water, as needed
- 1 cup chicken stock or 1 cup broth
- 2 teaspoons pureed chipotle chiles
- 1⁄2 cup brown sugar
- 1⁄2 cup cider vinegar
- 1 tablespoon salt
- 1 teaspoon black pepper
directions
-
CORN CHILE CHOWDER:
- Preheat the oven to 400 degrees.
- Place the corn (in the husk) on a cookie sheet and roast for 50 minutes.
- Cool, remove husks from corn and cut corn off the cobs.
- Take 70% of the corn and chicken stock and puree in blender.
- Pour the puree into a double-boiler and heat over a medium heat until just hot.
- Add the heavy cream and simmer for 15 - 20 minutes.
- Add the remaining whole corn, Velveeta cheese, jalapenos and salt.
- Continue cooking until cheese has completely melted, sirring often.
- Mix corn starch and cold water in a separate bowl and add to soup as needed to thicken.
- Cook on low heat about 8 minutes until it thickens.
-
BLACK BEAN SOUP:
- Smoke bacon and onions in an outside grill using mesquite wood chips fpr 25 minutes.
- Saute smoked bacon and onions with garlic in a large pot until they begin to caramelize.
- Add beans and enough water so that is is 1 1/2" above the level of the beans.
- Bring to a boil and reduce to simmer until beans are cooked through, you may have to add more water as it cooks.
- Add additional ingredients and simmer 30 more minutes.
- Puree 3/4 of the soup and add back with remaining bean soup.
-
TO SERVE:
- Simultaneously ladle both soups on opposite sides of the bowl.
- Drizzle with sour cream and a teaspoons of pico de gallo.
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RECIPE SUBMITTED BY
Terri Juwan
Jackson, MS