Layered Corn Black Bean and Chorizo Chowder
Dive into the hearty warmth of Layered Corn Black Bean and Chorizo Chowder, a bold and flavorful recipe that combines smoky chorizo, sweet corn, and tender black beans in a creamy, comforting base. This one-pot wonder is layered with flavor, from the sautéed onions and garlic to the vibrant bell peppers and a touch of smoked paprika for a subtle kick. Partially blended for the perfect balance of creamy and chunky textures, this chowder is finished with a swirl of heavy cream and garnished with fresh cilantro and a squeeze of lime for a fresh, zesty pop. Perfect as a cozy weeknight meal or an impressive dish for guests, this hearty chowder is both satisfying and easy to make, coming together in just 45 minutes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 8 ounces chorizo sausage, diced
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 2 medium potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 2 cups frozen corn kernels, thawed
- 15 ounces black beans, drained and rinsed
- 1 cup heavy cream
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 whole lime, cut into wedges for serving
Instructions
Heat a large pot over medium heat and add the olive oil.
Add the diced chorizo and cook until browned and slightly crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the chopped onion to the pot and sauté until translucent, about 3 minutes.
Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Add the diced red and yellow bell peppers to the pot and cook for 4-5 minutes, stirring occasionally, until softened.
Stir in the diced potatoes and pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer and cook until the potatoes are tender, about 10-12 minutes.
Once the potatoes are tender, use an immersion blender to partially blend the soup, leaving it slightly chunky for texture. Alternatively, remove about 2 cups of the soup, blend it in a blender, and return it to the pot.
Stir in the thawed corn, black beans, and browned chorizo. Cook for 5 minutes to heat through.
Add the heavy cream, smoked paprika, ground cumin, salt, and black pepper. Stir well and let the chowder simmer for 2-3 minutes to allow the flavors to meld.
Taste and adjust seasoning if necessary.
Ladle the chowder into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for a bright finishing touch.
Nutrition Facts
Calories |
800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 2041 mg | 89% | |
| Total Carbohydrate | 58.9 g | 21% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 11.9 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1328 mg | 28% | |
*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.
