Pinto Bean Chowder


	Pinto Bean Chowder


	Pinto Bean chowder is corn, celery, carrots, yellow onions, red bell pepper, and pinto beans, in a jalapeno and garlic flavored chicken stock.

	Ingredients -

	1 cup Corn, cut fresh from the cob 2 tablespoons Vegetable Oil 1 cup diced Bacon 4 Celery stalks, diced 2 Carrots, diced 2 Yellow Onions, diced 1 Red Bell Pepper, diced 4 Jalapeños, seeded and diced 6 cloves Garlic, thinly sliced 2 cups Cooked Pinto Beans, drained and divided 2 cups Chicken Stock, divided Kosher Salt, to taste

	Preparation:

	1. In a large skillet, over high heat, cook corn until blackened, about 4-5 minutes. Remove corn from skillet and set aside. 2. Heat oil in skillet. 3. Cook bacon until it begins to brown. 4. Add celery, carrots, onion, bell pepper, jalapeños, and garlic until vegetables begin to soften. 5. Remove skillet from heat. 6. In a blender or food processor, purée ½ cup chicken broth with half the pinto beans. 7. Add puréed pinto bean mixture, remaining broth and pinto beans to vegetables. 8. Simmer 20 minutes. 9. Season with salt. 10. Remove from heat, and serve in individual bowls.

Cooking Tip

Roasted Vegetables

Take the ears of carrots, onions, and red bell pepper and roast them in a 350 F. oven until the vegetables soften and begin to caramelize.

Pinto Beans

Any good red bean such as kidney beans make an excellent replacement for the kidney beans if you cant find them or dont have them on hand.