"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Black Bean and Corn Chowder Recipe

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This recipe for Black Bean and Corn Chowder, by , is from Love in a Bowl, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



1 bunch green onions, chopped
4 c diced potatoes
4 c corn
1 red bell pepper, diced
3 qt water
2 tsp salt
1 Tbsp onion powder
1 tsp paprika
1 tsp basil
1 tsp cumin
1 tsp garlic powder
1 tsp dry cilantro
1/2 tsp ground bayleaf
1/2 c raw cashews
2 15 oz cans black beans, drained
1 28 oz can diced tomatoes
Juice of one lime

Cook veggies and seasonings in water until potatoes are soft. Add beans and tomatoes. Blend cashews with some of the broth in blender until smooth. Add cashew cream I to the soup. Add lime juice at the end or serve with a fresh wedge of lime.




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