This recipe was adapted from “Simply In Season” cookbook and serves four. Leave out the chicken for a wonderful vegetarian dish.
1/2 medium onion, chopped
1/2 cup green pepper, chopped
1/4 cup mild green chilies (canned)
2 cloves garlic, minced
2 tbsp. butter
2 tbsp. flour
2 cups chicken or vegetable broth
1/2 cup milk
2 cups cooked navy or other white bean
2 cups corn
1 cup cooked chopped turkey or chicken (optional)
1/4 cup sour cream
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. black pepper
1. In a heavy-bottomed cooking pot, saute the onions, green pepper, chilies and garlic in a little oil until just tender. Transfer to a bowl and set aside.
2. Using the same pot, melt the butter, blend in the flour and cook briefly.
3. Stir in the broth and milk and cook over medium heat, stirring constantly until the sauce thickens.
4. Add the remaining ingredients to the pot, including the sauted vegetables. Heat through and taste. Season more if needed.
From the blog Thy Hand Hath Provided, written by “Jane,” www.thyhandhathprovided.com.
