Texas-Style Black Bean & Corn Chowder

By · Reviewed by AislePrompt Editorial · ·

A hearty, smoky chowder with charred corn, black beans, and a hint of cumin, perfect for chilly evenings. This american-inspired soups (vegetarian) ready in about 50 minutes pairs corn kernels, (15 oz) black beans, (14 oz) diced tomatoes 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.

Prep: 15 min Cook: 35 min Serves 6 American cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Char corn kernels in a dry skillet over medium-high heat for 5 minutes until slightly browned; set aside.
  2. Step 2: Sauté 1/2 cup diced onion, 1/4 cup diced celery, and 2 minced garlic cloves in a large pot over medium heat for 5 minutes until softened.
  3. Step 3: Add 1 tsp cumin, 1/2 tsp smoked paprika, 1 can (15 oz) black beans (rinsed), 1 can (14 oz) diced tomatoes, and 2 cups chicken broth; bring to a simmer.
  4. Step 4: Simmer uncovered for 20 minutes, then stir in 2 cups charred corn and 1/2 cup heavy cream; cook for 5 more minutes until heated through.
  5. Step 5: Season with salt and pepper to taste; serve hot with crusty bread.

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Frequently asked questions

How long does Texas-Style Black Bean & Corn 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 Texas-Style Black Bean & Corn 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 corn kernels from drying out.

Can I substitute ingredients in Texas-Style Black Bean & Corn 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 Texas-Style Black Bean & Corn 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 Texas-Style Black Bean & Corn 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.

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