Southwestern Bean Chowder, Garlic Poppy Seed Spirals, and Chocolate Eclair Cake  

 Southwestern Bean Chowder, Garlic Poppy Seed Spirals, and Chocolate Eclair Cake

 

Southwestern Bean Chowder

2 cans (15oz each) white kidney or cannellini beans, rinsed and drained, divided
1 medium recette eclair au chocolat

onion, chopped
1/4 cup chopped celery
1/4 cup chopped green pepper
1 Tablespoon olive oil
2 garlic cloves, minced
3 cups vegetable broth
1 1/2 cups frozen corn, thawed
1 medium carrot, shredded
1 can (4 oz) chopped green chilies
1 Tablespoon ground cumin
1/2 teaspoon chili powder
4 1/2 teaspoons cornstarch
2 cups 2% milk
1 cup (4oz) shredded cheddar cheese
Minced fresh cilantro and additional shredded cheddar cheese, optional

In bowl, mash one can beans with a fork, set aside. In a dutch oven, saute the onion, celery and pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in mashed beans, broth, corn, carrot, chilies, cumin, chili powder and remaining beans. Bring to a boil. Reduce heat; simmer, uncovered for 20 minutes.

Combine cornstarch and milk until smooth. Stir into bean mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Serve with cilantro and additional cheese if desired.

Garlic Poppy Seed Spirals

3 Tablespoons butter, melted
1 teaspoon garlic powder
1 teaspoon dried minced onion
1/2 teaspoon poppy seeds

 

 

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