Corn and Bean Chowder
Cozy up with a steaming bowl of Corn and Bean Chowder, a hearty and flavorful one-pot meal that's perfect for busy weeknights or chilly evenings. Packed with sweet corn, protein-rich black beans, tender russet potatoes, and a medley of aromatic vegetables, this creamy chowder achieves the perfect balance of comfort and nutrition. Seasoned with smoky paprika, cumin, and thyme, every spoonful is bursting with depth and a gentle kick of spice. The recipe uses a clever blending technique to create a velvety base while keeping some of the vegetables intact for a satisfying texture. Ready in under 45 minutes, this vegetarian chowder is a soul-warming dish you'll want to savor with a slice of crusty bread or a fresh green salad. Don't forget the optional sprinkle of fresh parsley for a pop of color and freshness!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 4 cups vegetable broth
- 2 medium russet potatoes, peeled and cubed
- 2 cups frozen corn kernels
- 1.5 cups cooked black beans, drained and rinsed
- 1 cup heavy cream
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook until softened, about 3 minutes.
Stir in the minced garlic, diced carrots, and diced celery. Cook for another 4 to 5 minutes until the vegetables begin to soften.
Pour in the vegetable broth and add the cubed potatoes.
Increase the heat to high, bring to a boil, then reduce the heat to medium-low. Simmer for 10 to 12 minutes, or until the potatoes are fork-tender.
Add the frozen corn kernels and black beans to the pot. Stir to combine.
Stir in the heavy cream, cumin, smoked paprika, thyme, salt, and black pepper. Let the mixture simmer gently for another 5 minutes.
Using an immersion blender, blend a portion of the chowder directly in the pot to create a creamy texture, leaving some vegetables and beans intact for texture. Alternatively, you can transfer 2 cups of the soup to a blender, puree, and return it to the pot.
Taste the chowder and adjust the seasonings as needed.
Ladle the soup into bowls and garnish with chopped fresh parsley, if desired. Serve hot.
Nutrition Facts
Calories |
639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 1130 mg | 49% | |
| Total Carbohydrate | 76.1 g | 28% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 14.0 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1629 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
