Friday, February 28, 2014

Southwest Corn Chowder

We were given a jar of generic picante sauce and a can of great northern beans from a food bank recently.  We don’t normally eat these things, but I searched through our cookbooks until I found something to make.  

**Note that Stacey’s household is Vegetarian and uses mock-meats when cooking.  If you’d rather use corpse in your cooking, you may have to adjust the cooking times of some of her recipes to be certain the meat is cooked to the proper internal temperature.**

This recipe fed 5 people and left a bowl for lunch the following day.  If your family is smaller, halve the ingredients.

Forgot to put it in the picture ;)


  • 14oz Faux Chicken Breast (we used a 13.8oz bag of Gardein’s Meatless Chick’n Strips), or 1lb of breasts from murdered chickens 
  • 1 Onion, diced
  • 1 Green Bell Pepper, diced (You can play with colors here.  We did ½ of a red and ½ of a green)
  • 3 tbsp Vegetable Oil
  • 1 ½ tbsp Cumin
  • 1 can Corn (15ish oz)
  • 1 can Great Northern Beans (15ish oz)
  • 28oz Vegetable Broth, or 28oz cruelty-infused chicken broth
  • 12oz Picante Sauce (you can totally sub salsa for this)
  • ¼ cup Cornstarch
  • ¼ cup Water
  • Monterrey Jack Cheese, shredded (you can sub just about any kind of shredded cheese)
1.  Chop the Faux Chicken Breast into bite size pieces (roughly ¾” cubes).  Saute in the Vegetable Oil until browned a bit.  Add in the diced Onion and Bell Pepper.  Cook until the veggies are sweated a bit.  

2.  Stir in the Cumin, Vegetable Broth, Corn, Great Northern Beans, and the Picante Sauce.  Bring to a boil, then reduce heat and simmer 15-20 minutes.

3.  Whisk the Cornstarch and Water together in a separate bowl.  Stir into soup.  Simmer 10 minutes.

4.  Serve warm with a tasty clump of shredded cheese and maybe some crackers.  

Pardon my sloppy, chipped bowl.

{Stacey}  #FoodBankGrub

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