One-Pot Smoky Corn and Black Bean Chowder

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A hearty, smoky chowder combining sweet corn, black beans, and smoky paprika simmered in a creamy vegetable broth for a warming vegetarian meal. This american-inspired soups (vegetarian) ready in about 45 minutes pairs olive oil, yellow onion, diced, celery stalks, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 tablespoons olive oil
• 1 large yellow onion, diced
• 2 celery stalks, diced
• 1 medium red bell pepper, diced
• 3 garlic cloves, minced
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon dried thyme
• 3 cups fresh or frozen corn kernels
• 1 can (15 ounces) canned black beans, drained and rinsed
• 4 cups vegetable broth
• 2 medium potatoes, peeled and diced into 1/2-inch cubes
• 1 cup half-and-half
• 1 1/4 teaspoons salt
• 3/4 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped
• 4 lime wedges, for serving

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large heavy-bottomed pot over medium heat. Add 1 large diced yellow onion, 2 diced celery stalks, and 1 diced red bell pepper. Sauté for 6-7 minutes until softened and fragrant.
2. Step 2: Stir in 3 minced garlic cloves, 2 teaspoons smoked paprika, 1 teaspoon ground cumin, and 1/2 teaspoon dried thyme. Cook for 1 minute until spices release their aroma.
3. Step 3: Add 3 cups fresh or frozen corn kernels, 1 can (15 ounces) drained and rinsed black beans, 4 cups vegetable broth, and 2 medium peeled and diced potatoes. Bring to a boil, then reduce heat and simmer gently for 20-25 minutes until potatoes are tender.
4. Step 4: Using a potato masher, lightly mash about half the soup in the pot to thicken the chowder, leaving some beans and corn whole for texture.
5. Step 5: Stir in 1 cup half-and-half and season with 1 1/4 teaspoons salt and 3/4 teaspoon black pepper. Heat through for 5 minutes until warm and slightly thickened.
6. Step 6: Serve hot, garnished with 1/4 cup chopped fresh cilantro and lime wedges on the side for squeezing.