Spicy Smoky Corn and Black Bean Chowder
A hearty chowder brimming with smoky roasted corn, black beans, and a touch of chili for warmth, perfect for a comforting meal. This latin american-inspired soups (vegetarian) ready in about 45 minutes pairs olive oil, medium, diced yellow onion, medium, diced red bell pepper 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
- 1 medium, diced red bell pepper
- 4 cloves, minced garlic cloves
- 1 tbsp smoked paprika
- 1 tsp dried oregano
- 1 small, seeded and minced fresh jalapeño
- 2 cups (about 3 ears) fresh corn kernels
- 1 can (15 oz), drained and rinsed black beans
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 medium, peeled and diced into 1/2-inch cubes potato
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp lime juice
- 1/4 cup chopped, for garnish fresh cilantro
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, about 1 minute. Add 1 diced medium yellow onion and 1 diced medium red bell pepper; sauté for 5 minutes until softened and translucent.
- Step 2: Add 4 minced garlic cloves, 1 tbsp smoked paprika, 1 tsp dried oregano, and 1 minced seeded small jalapeño. Cook for 1 minute until fragrant.
- Step 3: Stir in 2 cups fresh corn kernels, 1 can (15 oz) drained and rinsed black beans, and 1 medium peeled and diced potato (1/2-inch cubes). Pour in 4 cups vegetable broth and 1 can (14.5 oz) diced tomatoes with juices.
- Step 4: Season with 1 1/2 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally, until potatoes are tender and chowder slightly thickens.
- Step 5: Remove from heat and stir in 2 tbsp fresh lime juice for brightness.
- Step 6: Ladle chowder into bowls and garnish each with 1/4 cup chopped fresh cilantro before serving.
Frequently asked questions
How long does Spicy Smoky Corn and Black Bean Chowder take to make?
Total time is about 45 minutes (15 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 Spicy Smoky 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 Spicy Smoky 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 Spicy Smoky 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 Spicy Smoky 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.
