Serves: 8 Cal: 393

Ingredients

• 2 pounds ground beef
• 1/3 cup chopped onion
• 1 teaspoons minced garlic
• 3 tablespoons taco seasoning
• 2 quarts beef stock
• 2 cups frozen corn
• 15.5 ounces black beans (rinsed and drained) 1 can
• 14.5 ounces petite diced tomatoes (drained) 1 can
• 1 cup tomato puree
• 2 teaspoons lime juice
• 2 teaspoons salt
• 1 teaspoon cilantro
• 1 cup whole grain rice

Instructions

• In a large dutch oven, brown the ground beef, onion and minced garlic. Drain. 
• Add in the taco seasoning and mix together.
• Add the beef stock, corn, black beans, diced tomatoes, tomato puree, lime juice, salt, cilantro and rice. 
• Bring this to a boil, then cover and simmer for about 25-30 minutes until the rice is done. 
• Serve with cheese, sour cream, and cilantro if desired.

Prep: 5 min Cook: 35 min Total: 40 min Servings: 8 Cal: 226

Ingredients

• 3 slices bacon , chopped
• 2 Tablespoons butter
• 1 yellow onion , diced
• 2 ribs celery , chopped
• 4 cups corn , fresh or frozen (about 5 ears)
• 1 large russet or yukon gold potato , peeled and chopped
• 1-2 whole chipotle peppers in adobo sauce , finely diced*
• 4 ounce can diced green chiles , undrained
• 4 cups low-sodium chicken broth
• 1 1/2 cups half and half , cream, or whole milk
• 1/2 teaspoon salt
• 3 Tablespoons cornmeal
• 1/4 cup water

Instructions

• Add bacon pieces to a large soup pot over medium heat. Cook for 3-5 minutes.
• Add the diced onion and celery and stir, cooking 3 to 4 more minutes. 
• Add butter and stir until melted. Add corn. Stir and cook for one minute.
• Add chopped potato, green chilies and chipotle chilies.
• Slowly pour in chicken broth and half & half. Add salt and stir. Bring to a boil. Reduce heat to low.
• Combine cornmeal with water. Pour into the chowder.
• Cover and cook for 15 minutes over low heat.
• If chowder needs more thickening, add another tablespoon of cornmeal mixed with a little water. Cook for another few minutes.
• Serve in a yummy homemade bread bowl!

Notes

*Chipotle Peppers in Adobo Sauce can be found at your local grocery store in the Mexican food aisle. Spoon out one or two of the whole chilies (depending on spice preference), dice them and add to the soup. 

Prep: 10 min Cook: 25 min Total: 35 min Servings: 6 Cal: 281

Ingredients

• 2 slices thick cut bacon diced
• 1 medium onion diced
• 1 stalk celery sliced
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 3 cups low sodium chicken broth
• 4 medium potatoes diced
• 3 cups fresh or frozen corn
• 3/4 cup whole milk or cream
• 2 tablespoons corn starch
• cheese, green onions, bacon bits as desired for serving

Instructions

• In a large soup pot over medium-high heat, cook bacon until browned.
• Add onion and celery, cooking and stirring until the onion starts to brown. Add garlic, salt, thyme and pepper and cook 1 minute.
• Stir in broth, scraping the bottom of the pot to remove any browned bits.
• Add potatoes and corn. Stir, bring to a simmer, and reduce heat to medium.
• Cover and cook for 15-20 minutes until potatoes are tender. Reduce heat to low.
• Combine milk and corn starch and gradually whisk into soup mixture, a little at a time, until thickened slightly.
• Serve as desired.