This is an adaptation of corn chowder that makes it more Mexican in theme. Because of partially pureeing the black beans, it is not the prettiest of soups. You may want to leave the beans out till after the puree to help keep them intact and the aesthetic a little more vibrant. Instead of bread or crackers, it is really great served with Blue or Sweet Potato Tortilla Chips.
2 medium red potatoes, cut into small pieces
2 ½ cups water
½ tsp salt
2 tbls. olive oil
3 celery stalks (about ½ cup), diced
1 Poblano pepper (about ½ cup), diced
½ cup carrots, diced
½ onion, diced
1 15-oz can black beans
1 18-oz bag frozen corn
1 cup white wine
4 cups vegetable stock
¼ tsp red pepper flakes (more to taste)
1 tsp. oregano
Salt and pepper to taste
½ cup salsa
1 cup milk
- In a medium pan, place potatoes, water, and salt. Bring to a boil and cook for around 5 minutes, until the potatoes are partially cooked (or still give slight resistance to fork).
- While potatoes are cooking, in a large soup pot (4 qt. or more) over medium heat sweat celery, poblano, carrots, and onions for about 5 minutes. Then add red pepper flakes, oregano, salt and pepper, frozen corn, beans, and white wine. Cook for about 5 minutes.
- By now the potatoes should be done. Add potatoes and their water to the soup as well as the vegetable broth. Bring to a boil then reduce to a simmer.
- After simmering for 45 minutes or so, place half of the soup in a bowl. In the pot, take a hand blender and puree the soup. Then, return the half that is not pureed back to the pot. At this point, add the salsa and milk and cook on low for another 10 minutes or so.