Smoky Regional Corn and Black Bean Chowder
A hearty chowder featuring sweet corn, black beans, and smoky spices that celebrate regional ingredients in a creamy base. This american-inspired soups (vegetarian) ready in about 40 minutes pairs olive oil, medium, diced yellow onion, minced 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 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, diced yellow onion
- 3, minced garlic cloves
- 1 tsp dried smoked paprika
- 1/2 tsp ground cumin
- 2 cups (from about 3 ears) fresh corn kernels
- 1 can (15 oz), drained and rinsed black beans
- 4 cups vegetable broth
- 1 medium (6 oz), peeled and diced into 1/2-inch cubes potato
- 1 cup half-and-half
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp, chopped fresh cilantro
- 1 tbsp lime juice
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. Add 1 medium diced yellow onion and cook for 5 minutes until softened and translucent.
- Step 2: Stir in 3 minced garlic cloves, 1 tsp dried smoked paprika, and 1/2 tsp ground cumin. Cook for 1 minute until spices are fragrant.
- Step 3: Add 2 cups fresh corn kernels, 1 can (15 oz) drained black beans, 1 medium peeled and diced potato (6 oz), and 4 cups vegetable broth. Bring to a boil.
- Step 4: Reduce heat to medium-low, cover, and simmer for 20 minutes until potatoes are tender.
- Step 5: Using an immersion blender, blend about half of the chowder until slightly thickened but still chunky. Stir in 1 cup half-and-half, 1 1/2 tsp salt, and 1/2 tsp black pepper.
- Step 6: Remove from heat and stir in 2 tbsp chopped fresh cilantro and 1 tbsp lime juice. Serve hot.
Frequently asked questions
How long does Smoky Regional Corn and Black Bean Chowder take to make?
Total time is about 40 minutes (10 min prep + 30 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 Smoky Regional 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 Smoky Regional 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 Smoky Regional Corn and Black Bean Chowder 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.
Is Smoky Regional 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.
