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Southwestern-style corn chowder is bright with color and seasoning from the Southwest Seasoning, jalapeño pepper, black beans and cilantro.
3 tablespoons butter
4 cups fresh corn kernels
1 medium onion, chopped
1 medium red bell pepper, chopped
1 small jalapeño pepper, finely chopped
1 tablespoon McCormick Gourmet™ Southwest Seasoning
1/2 cup flour
4 cups milk
2 cups Kitchen Basics® Original Chicken Stock
1 can (15 ounces) black beans, drained and rinsed
1/4 cup chopped fresh cilantro
Melt butter in large saucepan on medium heat. Add corn; cook and stir 5 minutes or until lightly browned. Add onion, bell pepper, jalapeño pepper and Seasoning; cook and stir 2 minutes or until onion and peppers are tender.
Sprinkle with flour; cook and stir 2 minutes.
Gradually stir in milk and stock. Bring to boil. Stir in beans. Reduce heat to low; simmer 5 minutes. Ladle into soup bowls. Garnish with cilantro.
(Amount per serving)