Saturday, February 27, 2010

Bumblebee Soup

Loved the name of this and the questions from the kids;)  After being assured no bumblebees were harmed they liked it!  I didn't mash at the end but it'd be good that way too for sure!

Bumblebee Soup - A Bacon, Black Bean and Corn Chowder

Makes about 10 cups

4 strips bacon, sliced in 1/4" pieces
1 diced onion
2 cloves garlic, minced
1 quart chicken broth
2 (15-oz) cans black beans, drained
2 cups fresh corn, or frozen sweet corn, thawed
1/2 tsp chipotle chili powder, optional
1/2 tsp dried oregano
salt and fresh ground black pepper to taste

Add bacon to a cold saucepan, and over medium heat, cook until the bacon is
crisp. Reserve bacon, and leave 2 tablespoons bacon fat in the pan. Over
medium heat sauté the onions with a pinch of salt for about 5 minutes, or
until it becomes translucent.

Add the garlic, sauté for 2 minutes, and then pour in the broth, and half
the reserved bacon. Add the remaining ingredients and bring to a simmer,
stirring occasionally. Reduce heat to low and gently simmer for 20 minutes.

If a thicker soup is desired, take a potato masher and carefully mash some
of the black beans against the bottom of the pan. This will thicken the
soup. The more you mash, the thicker the soup will get. After mashing some
of the black beans, let it simmer for another 10 minutes to achieve the
desired texture.

Taste and adjust the seasoning. Serve hot with the remaining bacon over the
top as a garnish.

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