Want a new idea to warm up on a cold winter day? Here's the perfect recipe. A hearty and colorful dish that is perfect for the whole family. There's nothing better than letting a soup cook all day. The flavors really develop and deepen. Plus it adds a delicious aroma that fills your house all day. The combination of the charred corn, savory peppers, and homemade tomatillo salsa creates a perfect balance of flavors.
Ingredients You Will Need
1/2 lb dried beans, soaked overnight and drained or 2-15 oz cans black beans, rinsed and drained
1/2 red onion, thinly sliced
1 poblano pepper, thinly sliced
3 cloves garlic, minced
1 tbsp + 4 tbsp olive oil or avocado oil
1 bunch cilantro
Juice of 1 lime
2 large sweet potatoes washed with skins left on, diced
1 quart vegetable stock
2 cups salsa verde (homemade or jarred)
1 cup Fresh off the cob (about 1 large cob)
Homemade Salsa Verde:
16 tomatillos, deskinned
1 tbsp olive oil
1 jalapeno pepper, minced
1/2 red onion, diced
juice of 1 lime
1/2 cup chopped cilantro
3 cloves garlic, minced
pinch of salt
Make the Cilantro Vinaigrette
Place 3/4 bunch of cilantro, stems and all (reserving 1/4 of the bunch for garnish) and juice of 1 lime in the pitcher of a high powered blender. While blending, drizzle in 4 tbsp olive oil. Continue to blend until cilantro is completely pureed and sauce is smooth. Reserve for later use.
Roasted Tomatillo Salsa
If using homemade salsa verde, preheat oven to 400 degrees. Arrange tomatillos on a baking sheet and coat with 1 tbsp olive oil. Roast until tomatillos are tender and browned, about 20 minutes. Remove tomatillos from oven and place in the bowl of a food processor. Process for about 10 second or until some chunks still remain. Add pepper, onion, lime juice, cilantro, garlic and salt. Pulse for another 10 seconds or until all ingredients are combined. Taste and adjust salt if necessary.
Prep The Corn and Beans
Char corn on the cob over an open burner flame, rotating periodically to avoid over charring. Set aside to cool. Cut off the cob when ready to use.
Rinse the beans thoroughly. Place them in a bowl, cover with cold water to completely submerge them by a few inches. Allow to soak for at least 4 hours or overnight. before using, drain the water and rinse the beans again.
Make the Chowder
Heat a large pot over medium heat. When pot is hot, add 1 tbsp olive oil and heat for 30 seconds. Add red onion, pepper, and garlic. Sauté until onions are translucent and peppers are soft, about 3 minutes.
Add the beans and the cilantro lime sauce and stir to combine. If using dried beans, add stock and bring to a boil. Once boiling, reduce heat to simmer and cook until beans are tender, about 1 hour.
Once beans are tender, add sweet potatoes and salsa verde. Continue to simmer until sweet potatoes are tender, about 20 minutes.
Once potatoes are tender, ladle 2 cups of chowder into the pitcher of a high powered blender and blend until smooth. Return thickened liquid to the chowder pot. Stir in the corn and garnish with 1/4 bunch of remaining cilantro. Enjoy with diced avocado!
Notes
This recipe has a lot of steps, but can be simplified for quicker preparation without sacrificing taste. There is a subtle freshness to using dried beans, homemade salsa verde, and fresh corn on the cob, but time constraints may require following my shortcuts below.
Use canned beans to decreases cooking time by at least an hour. If using canned beans decrease vegetable stock to 1 cup,
Use charred frozen corn, thawed. Add at same time as fresh corn on the cob.
Use your favorite brand of jarred salsa verde instead of homemade.
Chowder vs Soup
The difference is pretty straightforward. First, let's clarify what soup and chowder are:
Soup: A liquid dish made with water or broth, typically featuring smaller solid ingredients like vegetables or meat. It can also be pureed into a smooth consistency, like in bisques or other cream-based soups.
Chowder: A thick, creamy soup that often includes heartier ingredients, such as clams or potatoes. While meat or seafood are common, they aren't necessary to make a chowder.
So, what's the difference? Not much! Soups are generally lighter, while chowders are thicker and richer. Chowders also tend to have larger chunks of ingredients, similar to a stew, and are made with a creamy base instead of a broth.
A Colorful Conclusion
There’s something special about the freshness of ingredients. The dried beans, when properly cooked, have such a rich and earthy flavor that’s hard to replicate with canned beans. Homemade salsa verde, made from roasted tomatillos, garlic, and fresh herbs, brings a vibrant tang that can’t be beat by store-bought versions. And fresh corn on the cob adds a natural sweetness and crunch that just feels like summer.
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