Television-Inspired Retro Corn and Black Bean Chowder

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A creamy corn and black bean chowder that celebrates the golden age of television with nostalgic flavors and comforting textures. This american-inspired soups (vegetarian) ready in about 45 minutes pairs unsalted butter, 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

• 3 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 3 cloves garlic cloves, minced
• 1/4 cup all-purpose flour
• 4 cups vegetable broth
• 2 cups fresh corn kernels
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1 cup half-and-half cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh chives, chopped

Instructions

1. Step 1: Melt 3 tablespoons unsalted butter in a large pot over medium heat. Add 1 diced yellow onion, 2 diced celery stalks, and 1 diced red bell pepper. Sauté for 6-7 minutes until vegetables soften and edges start to brown.
2. Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Sprinkle 1/4 cup all-purpose flour over the vegetables and stir constantly for 2 minutes to form a roux.
4. Step 4: Gradually whisk in 4 cups vegetable broth, ensuring no lumps remain, then add 2 cups fresh corn kernels and 1 can (15 oz) drained black beans.
5. Step 5: Add 1 teaspoon dried thyme and 1/2 teaspoon smoked paprika, bring the mixture to a gentle simmer, and cook for 15 minutes until thickened and flavors meld.
6. Step 6: Stir in 1 cup half-and-half cream and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat through for 3 minutes without boiling.
7. Step 7: Garnish with 2 tablespoons chopped fresh chives before serving warm.