Do you ever have days where it feels like 4 a.m. all day?
Maybe it’s because you have actually gotten up at 4 that day. Maybe you ran out of bread and cereal and pancake mix and had to make do with a mushy banana for breakfast. Maybe you checked your library account and discovered that you had three books a week overdue. Maybe you glanced at the New York Times Bestseller list and found that the book at the top — the one everybody is raving about, even that crusty old critic in Chicago — has a setting, characters, and premise very similar to the book you’re currently writing, and now if you try to publish or promote your book in any way, everyone will think you copied.
This has never happened to me. Well, except for that one time.
On days like these, I find soup extraordinarily comforting. It demands to be eaten slowly and contemplatively, with an attention that isn’t often due to food. And when the soup is as good as this one, it’s well worth paying attention. The cayenne and canned chilis give it an up-front kick, with the curry and cumin lingering underneath for a deeper flavor, and the dairy products rounding it out into a rich, filling soup. It’s a great one for these lazy summer evenings as well as chilly winter evenings, if you happen to be of the Southern Hemisphere persuasion.
And if you’ve just faced a grave disappointment of the early rising/library fine/literary anger persuasion, this soup will nurse you through the grief. It’s multifunctional like that.
Black bean–corn chowder
A combination of the black bean chowder from Time-Life Books’ Vegetables and the Pioneer Woman’s black bean chowder with yogurt–cilantro relish
- 2 T. olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 4-oz. chopped green chilis
- 1 T. chili powder
- 1/2 tsp. cumin
- 1/2 tsp. curry powder
- 1/4 tsp. cayenne
- 4 c. chicken broth
- 1–1-1/2 c. dry black beans, soaked overnight
- 1 c. corn kernels
- 2 T. butter
- 3 c. whole milk (embrace it, friends)
- 1 c. shredded cheddar cheese
- 2 T. flour
- salt to taste
- 1/2 c. sour cream or plain yogurt
- 1/2 cucumber, diced
- small handful of cilantro, minced
- pinch of salt
- Heat olive oil in stock pot over medium heat. Add onion and garlic. Cook until tender.
- Add chilis and spices. Cook until fragrant.
- Add broth and raise heat to medium-high. When boiling, add beans, cover, and simmer until beans are tender.
- Add corn, butter, and milk.
- Mix cheese and flour together, add to soup, and stir until thickened. Salt to taste.
- Mix relish ingredients together. Serve on top of soup.
Photo credit: Unhappy child from Bonoz on Pixabay.