This black bean corn chowder recipe is perfect for cold weather. If you’re looking for an easy soup or chowder recipe with bacon, this is the one! Also, it is a great way to use up leftover corn cobs.
When I started blogging, I posted about a trillion recipes with black beans. Exaggeration? Yes… but I posted A LOT of black bean recipes and didn’t feel a pinch of guilt about it.
My love of black beans has been well documented here.
One time, I went out to dinner with a group of friends to a Cuban restaurant. I ordered chiles rellenos with 2 sides of black beans and a bowl of black bean soup. My chiles got packed to go but I ate all of my black beans… and everyone else’s sides of black beans too. I’m obsessed.
I recognized my problem so didn’t let myself post a black bean recipe in June or July. August is halfway over… so it’s time for a new recipe with black beans.
Black Bean Corn Chowder
I was randomly looking for a recipe for corn chowder and decided that not only could I make my own, but I could make the best corn chowder recipe with black beans.
Once you get all of your ingredients chopped or diced, this recipe is very easy.
You can use frozen corn if you are making this corn chowder recipe in the middle of winter or you can shuck some fresh corn if you are making it in August or September. This black bean corn chowder is also a great way to use up an ear or two of leftover grilled corn.
Looking for more soup recipes? Check out these fall soup recipes!
Did you make this recipe? Tag @thethirstyfeast on IG!
- 3/4 cup diced bacon
- 1/2 cup diced yellow onion
- 3 cups chicken broth
- 2 cups diced potato
- 2 cups black beans, drained and rinsed
- 1 cup corn kernels
- 1/2 cup diced red pepper
- 1 teaspoon crushed red pepper
- 1/2 cup heavy cream
- salt and pepper to taste
- In a large soup pot, cook the bacon over medium heat for 10 minutes, stirring occasionally. Then add the onion and cook until the onions are translucent and the bacon is crispy.
- Add the chicken broth, potatoes, black beans, corn and diced red pepper. Cook for 10 minutes over medium high heat. Stir.
- Reduce heat to medium and add the crushed red pepper. Then add the heavy cream. Cook for 10 minutes, or until the chowder is back to eating temperature. Season with salt and pepper.
Looking for more corn recipes?
or this recipe for sweet corn yellow tomato soup!
Looking for more black bean recipes?
Try my 3-ingredient black bean soup!