Sanford-Inspired Sweet Corn and Black Bean Chowder
A comforting chowder blending sweet corn and black beans with smoky spices and creamy texture, inspired by Central Florida’s local flavors. This American-inspired soup recipe (vegetarian), ready in about 50 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 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 tbsp olive oil
- 1 medium, diced yellow onion
- 3, minced garlic cloves
- 1 medium, diced red bell pepper
- 1 small, seeded and minced jalapeño
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 cups (from about 3 ears) fresh corn kernels
- 1 can (15 oz), drained and rinsed black beans
- 4 cups vegetable broth
- 1 large russet, peeled and diced potato
- 1/2 cup heavy cream
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp chopped, for garnish fresh cilantro
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering. Add 1 medium diced yellow onion and sauté for 5 minutes until translucent.
- Step 2: Add 3 minced garlic cloves, 1 medium diced red bell pepper, and 1 small minced jalapeño. Cook for 3 minutes until fragrant.
- Step 3: Stir in 1 tsp ground cumin and 1 tsp smoked paprika, cooking for 1 minute to toast the spices.
- Step 4: Add 2 cups fresh corn kernels, 1 can (15 oz) drained and rinsed black beans, 4 cups vegetable broth, and 1 large peeled and diced russet potato. Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
- Step 5: Using an immersion blender, partially puree the chowder to thicken while leaving some texture.
- Step 6: Stir in 1/2 cup heavy cream, 1 tsp kosher salt, and 1/2 tsp black pepper. Heat through for 5 minutes without boiling.
- Step 7: Serve hot, garnished with 2 tbsp chopped fresh cilantro for a fresh finish.
Frequently asked questions
How long does Sanford-Inspired Sweet Corn and Black Bean Chowder take to make?
Total time is about 50 minutes (15 min prep + 35 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 Sanford-Inspired Sweet Corn and Black Bean 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 olive oil from drying out.
Can I substitute ingredients in Sanford-Inspired Sweet Corn and Black Bean 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 Sanford-Inspired Sweet Corn and Black Bean 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 Sanford-Inspired Sweet Corn and Black Bean 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.
