Mid-America Corn and Black Bean Chowder

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

A hearty chowder blending sweet corn and black beans with smoky spices, inspired by the Mid-America region’s comforting flavors. This American-inspired soup recipe (vegetarian), ready in about 45 minutes, pairs olive oil, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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

• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 medium, diced red bell pepper
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp fresh thyme leaves
• 2 cups frozen corn kernels
• 1 1/2 cups, drained and rinsed cooked black beans
• 4 cups vegetable broth
• 2 medium, peeled and diced into 1/2-inch cubes potatoes
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup half-and-half
• 1 tbsp lime juice
• 2 tbsp chopped fresh cilantro

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and cook for 5 minutes until softened. Add 3 minced garlic cloves and 1 medium diced red bell pepper, sauté 3 more minutes until fragrant.
2. Step 2: Stir in 1 tsp ground cumin, 1 tsp smoked paprika, and 1 tsp fresh thyme leaves, cooking for 1 minute to release aromas.
3. Step 3: Add 2 cups frozen corn kernels, 1 1/2 cups cooked black beans, 4 cups vegetable broth, and 2 medium diced potatoes. Season with 1 1/2 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce to simmer and cook for 20 minutes until potatoes are tender.
4. Step 4: Stir in 1 cup half-and-half and 1 tbsp lime juice, simmer for 5 minutes more until warmed through and chowder thickens slightly.
5. Step 5: Remove from heat and garnish with 2 tbsp chopped fresh cilantro before serving warm.