Heirloom Corn and Black Bean Chowder with Smoked Paprika
A creamy, smoky soup featuring local heirloom corn and black beans, finished with a whisper of smoked paprika. This american-inspired soup (vegetarian) ready in about 55 minutes pairs (kernels) heirloom corn, (15 oz) canned black beans, medium onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups (kernels) heirloom corn
- 1 can (15 oz) canned black beans
- 1 medium onion
- 2 stalks celery
- 2 cloves garlic
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1/2 tsp smoked paprika
- 1/4 tsp dried thyme
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Step 1: Dice onion and celery, mince garlic, then sauté in a pot with 1 tbsp olive oil over medium heat for 5 minutes until softened.
- Step 2: Add corn kernels, black beans (rinsed), vegetable broth, thyme, and salt; bring to a simmer and cook uncovered for 20 minutes.
- Step 3: Use an immersion blender to puree half the soup until smooth, then return to pot and stir in heavy cream and smoked paprika.
- Step 4: Simmer gently for 5 minutes until heated through and flavors melded, adjusting salt and pepper to taste.
Frequently asked questions
How long does Heirloom Corn and Black Bean Chowder with Smoked Paprika take to make?
Total time is about 55 minutes (25 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Heirloom Corn and Black Bean Chowder with Smoked Paprika?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (kernels) heirloom corn from drying out.
Can I substitute ingredients in Heirloom Corn and Black Bean Chowder with Smoked Paprika?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Heirloom Corn and Black Bean Chowder with Smoked Paprika for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Heirloom Corn and Black Bean Chowder with Smoked Paprika vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Perfect for a cold evening. The smoked paprika added a nice depth without overpowering.
- ★★★★★
Loved it! The black beans and corn combination is perfect. Made it for a BBQ and everyone asked for the recipe.
- ★★★★★
My family loved it at dinner last night. The smoked paprika made it stand out.
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