Slow-Cooked Smoky Corn and Black Bean Chowder

Name: Slow-Cooked Smoky Corn and Black Bean Chowder
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tbsp olive oil; 1 large, finely chopped onion; 2, diced carrots; 2 stalks, diced celery; 3 cloves, minced garlic; 1, seeded and finely chopped jalapeño; 1 can (15 oz), drained corn kernels; 1 can (15 oz), drained and rinsed black beans; 1 can (14.5 oz) diced tomatoes; 4 cups vegetable broth; 1 tsp smoked paprika; 1/2 tsp cumin; 1 bay leaf; 1/2 cup heavy cream; 2 tbsp, chopped cilantro

Creamy chowder simmered with corn, black beans, and smoked paprika for deep, savory flavor.

Cuisine: American

Category: Soups

Prep: 20 minutes. Cook: 40 minutes.

Serves 6.

Ingredients

2 tbsp olive oil
1 large, finely chopped onion
2, diced carrots
2 stalks, diced celery
3 cloves, minced garlic
1, seeded and finely chopped jalapeño
1 can (15 oz), drained corn kernels
1 can (15 oz), drained and rinsed black beans
1 can (14.5 oz) diced tomatoes
4 cups vegetable broth
1 tsp smoked paprika
1/2 tsp cumin

Instructions

Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium heat. Add 1 large onion (finely chopped), 2 carrots (diced), and 2 celery stalks (diced), and cook for 8–10 minutes until softened, stirring occasionally.
Step 2: Add 3 cloves garlic (minced) and 1 jalapeño (seeded and finely chopped), and cook for 1 minute until fragrant. Stir in 1 tsp smoked paprika and 1/2 tsp cumin, then cook for 30 seconds.
Step 3: Add 1 can (15 oz) corn kernels (drained), 1 can (15 oz) black beans (drained and rinsed), 1 can (14.5 oz) diced tomatoes, 4 cups vegetable broth, and 1 bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for 25 minutes.
Step 4: Remove bay leaf. Stir in 1/2 cup heavy cream and season with salt and black pepper to taste. Simmer for 5 minutes. Garnish with 2 tbsp chopped cilantro before serving.