Martinez Black Bean & Corn Chowder
A hearty, smoky chowder packed with black beans, sweet corn, and a touch of chipotle for warmth, ideal for cool evenings. This Mexican-inspired soup recipe (vegetarian), ready in about 45 minutes, pairs diced white onion, diced red bell pepper, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 6, 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
- 1/2 cup diced white onion
- 1/4 cup diced red bell pepper
- 2 garlic cloves
- 1/2 cup diced carrots
- 15 oz canned black beans (rinsed)
- 1 cup frozen corn kernels
- 3 cups chicken stock
- 1 tbsp diced chipotle peppers in adobo sauce
- 1/4 cup heavy cream
- 2 tbsp fresh cilantro
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Melt 1 tbsp butter in a large pot over medium heat. Add onion, bell pepper, and garlic, cooking for 5 minutes until softened and translucent with no browning.
- Step 2: Stir in diced carrots and cook for 3 more minutes until slightly tender. Add black beans, corn, chicken stock, and chipotle peppers, bringing to a gentle simmer.
- Step 3: Reduce heat to low, cover, and simmer for 20 minutes until carrots are fork-tender. Stir in heavy cream until warmed through (do not boil), then remove from heat. Stir in chopped cilantro before serving.
Frequently asked questions
How long does Martinez Black Bean & Corn Chowder take to make?
Total time is about 45 minutes (15 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 Martinez Black Bean & Corn Chowder?
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 diced white onion from drying out.
Can I substitute ingredients in Martinez Black Bean & Corn Chowder?
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 Martinez Black Bean & Corn Chowder for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Martinez Black Bean & Corn Chowder 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
- ★★★★☆
Very good for a 30-minute recipe. Would bump up the spice level though.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
