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.
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!
Black Bean Chowder Ingredients
This easy Black Bean Corn Chowder is full of robust, balanced flavors.
- Diced Bacon: Bacon adds a smoky essence and a rich taste to the soup, contributing to its heartiness and depth of flavor.
- Diced Yellow Onion: Yellow onions bring a slightly sweet and aromatic quality to the chowder. When sautéed, they release their natural sugars and help form the soup’s aromatic base.
- Chicken Broth: Chicken broth serves as the liquid foundation of the chowder, providing a savory and balanced flavor.
- Diced Potato: Diced potatoes are a hearty addition to the chowder, offering a starchy thickness characteristic of chowders. They also absorb the flavors of the soup.
- Black Beans: Black beans provide a substantial source of protein, adding body to the chowder. They also bring an earthy taste and a slightly creamy texture when cooked.
- Corn Kernels: Sweet and vibrant corn kernels infuse a touch of freshness and a contrast of textures.
- Diced Red Pepper: Diced red pepper are colorful and a slightly sweet component to the chowder. It adds a crunchy texture and enhances the visual appeal of the soup.
- Crushed Red Pepper: Crushed red pepper is the source of a subtle but invigorating heat that complements the chowder’s flavors. It gives the soup a gentle kick and balances the richness.
- Heavy Cream: Heavy cream imparts a luxurious creaminess to the chowder, making it velvety and rich.
How to Make Black Bean Corn Chowder
These instructions guide you through cooking, helping you achieve a tasty Black Bean Corn Chowder with a rich blend of flavors and a satisfying, creamy texture.
Cook the Bacon: Place the diced bacon into a large soup pot heated over medium heat. Cook the bacon for approximately 10 minutes, stirring occasionally.
This allows the bacon to render its fat, crisp up, and infuse the chowder with its rich, smoky flavor.
Add the Onion: Add the diced yellow onion to the pot once the bacon is crispy and has released its flavor. Continue to cook, stirring, until the onions turn translucent.
This step adds a subtle sweetness and aromatic depth to the chowder.
Broth and Key Ingredients: Add the chicken broth, diced potatoes, black beans, corn kernels, and red pepper to the pot.
Increase the heat to medium-high and cook the mixture for about 10 minutes.
Frequent stirring ensures all the ingredients are well-mingled and contributes to the chowder’s consistency.
Heat Reduction and Spice: Reduce the heat to medium.
Sprinkle the crushed red pepper to add a gentle, warming heat to the chowder. Stir well to evenly distribute the spice.
Add the Heavy Cream: Pour in the heavy cream and cook for approximately 10 more minutes.
This allows the chowder to return to an ideal serving temperature and combines all the flavors. The heavy cream provides a velvety, creamy consistency to the chowder.
Seasoning and Final Touch: To ensure the chowder is perfectly balanced, season it with salt and pepper to taste. This step allows you to fine-tune the flavors according to your preferences.
Remember, seasoning is a crucial step to achieving a well-rounded and savory chowder.
- 3 cups chicken broth
- 2 cups diced potato
- 2 cups black beans, drained and rinsed
- 1 cup corn kernels
- ¾ cup diced bacon
- ½ cup diced yellow onion
- ½ cup diced red pepper
- ½ cup heavy cream
- 1 teaspoon crushed red pepper
- salt and pepper to taste
- In a large soup pot or dutch oven, 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 to taste with salt and pepper.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 214Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 26mgSodium: 519mgCarbohydrates: 26gFiber: 5gSugar: 3gProtein: 9g
Nutrition information is automatically calculated and may not be correct.