Roasted Corn Chowder with Black Beans and Basil

It’s been rainy and cold here today, a sign that autumn isn’t far off.  From where I sit, the only way to deal with an October day in August is to combine the best of both seasons and make soup from things available in the garden right now. 

This is a bit of an experiment, but it was quick, easy and had the taste of a soup developed over a longer period of time. In all, I probably spent only 30 minutes in the kitchen.


Roasted Corn Chowder with Black Beans and Basil

  • 4 cups roasted corn
  • 1 medium sweet potato
  • 1 medium onion
  • Half a head of roasted garlic
  • 3-5 raw garlic cloves
  • 1 cup cooked white beans
  • 1 cup cooked black beans
  • Salt and Pepper to taste
  • Basil to garnish

Roast corn and garlic separately and set aside.  Cook sweet potato in 3 cups of water.  Saute onion until caramelized and crush raw garlic heads into the saute.  When the potatoes are cooked, add two more cups of water, the roast garlic, onion mixture, white beans, and corn to the potatoes and existing liquid.  Bring to a boil.  Transfer the mixture to a blender in batches and puree. Return to low heat and add cooked black beans.  Serve when black beans are warmed through. Garnish with basil and black pepper.

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