Mexican Recipes from www.EagleKnights.com

BEAN AND CORN CHOWDER

1 teaspoon vegetable oil
4 ounces (1 cup) diced baked ham or sliced chorizo sausage
1 medium onion, peeled, ends removed, chopped
1 clove garlic, peeled, ends removed, chopped
1 teaspoon cumin
1/4 teaspoon oregano
1 can (14 1/2 ounces) chicken broth
1 can (15 1/4 ounces) corn, drained and rinsed
2 cans (15 1/2 ounces each) black beans, drained, rinsed and divided
1/2 cup water
1/4 cup chopped fresh cilantro
1/4 teaspoon freshly ground pepper

In a large saucepan, heat the vegetable oil over high heat. Add the ham or sausage and brown, stirring, about 2 minutes. Stir in the onion and garlic, and cook 1 minute. Stir in cumin and oregano, and cook 30 seconds or until fragrant. Add the chicken broth, corn and 1/2 cup of the beans. Continue to cook.

In a blender or food processor fitted with the steel blade, puree the remaining beans with the water until smooth. Stir the pureed beans into the soup mixture. Cover and bring to a boil. Reduce heat. Cover and simmer for 2 minutes. Stir in the cilantro and pepper and serve.

Makes 4 servings, about 1 1/2 cups per serving.