One-Pot Corn and Black Bean Chowder with Lime
A hearty, dairy-free soup simmered with sweet corn, beans, and bright lime notes for a comforting meal. This american-inspired soups ready in about 40 minutes pairs olive oil, medium red onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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 tbsp olive oil
- 1 medium red onion
- 2 cloves garlic
- 1 medium red bell pepper
- 1 medium potato
- 1 cup corn kernels
- 1 can (15 oz) black beans
- 4 cups vegetable broth
- 1 lime
- 1/4 cup fresh cilantro
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced red onion and 2 minced garlic cloves, sautéing for 3 minutes until softened and fragrant.
- Step 2: Stir in 1 medium diced red bell pepper, 1 medium diced potato, 1 cup corn kernels, 1 can (15 oz) drained and rinsed black beans, and 4 cups vegetable broth. Bring to a simmer and cook for 15 minutes, or until potatoes are tender.
- Step 3: Add 1 zested lime and 1 juiced lime, 1/4 cup chopped cilantro, 1/4 tsp salt, and 1/8 tsp black pepper. Simmer for 2 minutes more.
- Step 4: Serve hot, garnished with extra cilantro if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Corn and Black Bean Chowder with Lime take to make?
Total time is about 40 minutes (15 min prep + 25 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 One-Pot Corn and Black Bean Chowder with Lime?
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 olive oil from drying out.
Can I substitute ingredients in One-Pot Corn and Black Bean Chowder with Lime?
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 One-Pot Corn and Black Bean Chowder with Lime 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.
What goes well with One-Pot Corn and Black Bean Chowder with Lime?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
