One-Pan Chipotle Corn and Black Bean Chowder

A smoky, creamy chowder with sweet corn, protein-packed black beans, and a kick of chipotle for depth.

Cuisine: Mexican

Category: One Pot

Prep: 15 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

• 2 cups diced white potatoes
• 2 cups frozen corn
• 1 can (15 oz), drained black beans
• 1 can (14.5 oz) diced fire-roasted tomatoes
• 3 cups chicken broth
• 1 tbsp chipotle peppers in adobo sauce
• 1/2 cup diced white onion
• 1/2 tsp dried cumin
• 1/2 cup heavy cream
• 2 tbsp fresh cilantro

Instructions

1. Step 1: Heat a large Dutch oven over medium heat. Add diced onion and cook for 4 minutes until softened, stirring frequently.
2. Step 2: Add diced potatoes, frozen corn, fire-roasted tomatoes, drained black beans, chicken broth, chipotle peppers in adobo, and dried cumin. Bring to a boil, then reduce heat to low and cover.
3. Step 3: Simmer uncovered for 20 minutes until potatoes are fork-tender.
4. Step 4: Stir in heavy cream and cook for 5 more minutes until slightly thickened, avoiding boiling.
5. Step 5: Stir in fresh cilantro, taste for seasoning, and adjust salt if needed. Serve hot with extra cilantro.