Pinto Bean and Corn Chowder

Ingredients

• Fresh cilantro - 2 tablespoons, chopped
• Heavy cream - 1/2 cup
• Salt and pepper - To taste
• Smoked paprika - 1 teaspoon
• Dried thyme - 1 teaspoon
• Vegetable broth - 4 cups
• Frozen corn - 2 cups
• Pinto beans - 2 cans, drained and rinsed
• Red bell pepper - 1, diced
• Carrot - 2 medium, diced
• Celery - 2 stalks, diced
• Garlic - 3 cloves, minced
• Onion - 1 medium, diced
• Olive oil - 2 tablespoons

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, celery, carrot, and red bell pepper. Cook until the vegetables are tender, about 5 minutes.
3. Add the pinto beans, corn, vegetable broth, thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes.
4. Using an immersion blender, blend about half of the soup until creamy. Alternatively, transfer half of the soup to a blender and blend until creamy, then return to the pot.
5. Stir in the heavy cream and cook for an additional 5 minutes.
6. Serve hot, garnished with fresh cilantro.