Velvety Black Bean Corn Chowder

Name: Velvety Black Bean Corn Chowder
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 5 servings
Cuisine: Latin
Ingredients: 1 tablespoon olive oil; 1 yellow onion (medium, chopped); 2 clove garlic (minced); 1 can diced tomatoes (14.5 ounce, undrained); 2 can black beans (15 ounce, rinsed and drained); 1.5 cup chicken broth; 1 teaspoon ground cumin; 0.5 teaspoon chili powder; 0.25 teaspoon smoked paprika; 1 cup corn kernels (frozen); 0.5 cup milk; 0.5 teaspoon salt (to taste); 0.25 teaspoon black pepper (to taste); 0.5 cup cheddar cheese (shredded, for serving)

A creamy, flavorful chowder packed with black beans, corn, and a hint of spice, perfect for a warming and quick meal.

Prep: 5 min
Cook: 15 min
Total: 20 min
Servings: 5
Cuisine: Latin
Difficulty: Easy
Cost: $1.61/serving

Dietary

Gluten-Free
Nut-Free
Soy-Free
Egg-Free
High-Fiber

Ingredients

1 tablespoon olive oil
1 yellow onion (medium, chopped)
2 clove garlic (minced)
1 can diced tomatoes (14.5 ounce, undrained)
2 can black beans (15 ounce, rinsed and drained)
1.5 cup chicken broth
1 teaspoon ground cumin
0.5 teaspoon chili powder
0.25 teaspoon smoked paprika
1 cup corn kernels (frozen)
0.5 cup milk
0.5 teaspoon salt (to taste)
0.25 teaspoon black pepper (to taste)
0.5 cup cheddar cheese (shredded, for serving)

Instructions

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened, about 3-5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
Add the undrained diced tomatoes, rinsed black beans, chicken broth, ground cumin, chili powder, and smoked paprika (if using). Bring the mixture to a simmer, then reduce heat and cook for 10 minutes to allow the flavors to meld.
Using an immersion blender, carefully blend about half of the soup until creamy, leaving some beans whole for texture. If you don't have an immersion blender, you can transfer half of the soup to a regular blender (blend in batches, being careful with hot liquids) and return to the pot.
Stir in the frozen corn kernels and milk (or half-and-half). Heat through for 2-3 minutes, until the corn is tender. Season with salt and black pepper to taste.
Ladle the chowder into bowls. Serve hot, topped with shredded cheddar cheese if desired, and enjoy!

Notes

Serve with tortilla chips or a side of crusty bread for dipping. For extra heat, add a dash of your favorite hot sauce.

Nutrition (per serving)

Calories: 320
Protein: 17.5 g
Carbohydrates: 49.2 g
Fat: 8.5 g
Fiber: 15.5 g
Sodium: 780 mg
Saturated Fat: 2.8 g
Sugar: 6.1 g
Cholesterol: 10 mg