This thick Southwestern-style chowder is seasoned with salsa, lime juice and cumin. Serve with gourmet-style tortilla chips.

Black Bean Corn Chowder
Preparation and cooking time: 25 minutes

1⁄2  cup half-and-half cream
1   15-ounce can black beans, rinsed and drained, divided
1⁄2  cup chopped onion
2  garlic cloves, minced
1   teaspoon olive oil
1⁄2  cup salsa
1⁄3  cup fresh or frozen corn
1   tablespoon lime juice
3⁄4  teaspoon ground cumin
1⁄2  medium ripe avocado, peeled and chopped

Sour cream and shredded cheddar cheese, optional

In a blender, combine cream and 3⁄4 cup black beans; cover and process until smooth. Set aside.

In a small saucepan, saute onion and garlic in oil until tender. Stir in the salsa, corn, lime juice, cumin and remaining beans. Reduce heat; stir in cream mixture. Cook, uncovered, for 2 to 3 minutes or until heated through. Stir in avocado. Serve with sour cream and cheese if desired.

Makes 2 servings.

Nutritional information per serving (1 cup, prepared with fat-free half-and-half; calculated without sour cream and cheese): 371 calories; 10 g fat (1 g saturated); 0 mg cholesterol; 741 mg sodium; 52 g carbohydrate; 12 g fiber; 15 g protein

Recipe from: Taste of Home; www.tasteofhome.com