Willow Creek Sweet Corn and Black Bean Chowder
A hearty, smoky chowder bursting with sweet corn and black beans, evoking the warm community spirit of Willow Creek Golf outings. This american-inspired soups (vegetarian) ready in about 50 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 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
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 1 medium, diced red bell pepper
- 3, minced garlic cloves
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 tsp fresh thyme leaves
- 3 cups frozen corn kernels
- 2 cups, drained and rinsed cooked black beans
- 4 cups vegetable broth
- 1 large (about 8 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
- for serving lime wedges
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 1 medium diced red bell pepper, sauté for 5-6 minutes until softened and translucent.
- Step 2: Stir in 3 minced garlic cloves, 1 tsp smoked paprika, 1/2 tsp ground cumin, and 1 tsp fresh thyme leaves, cooking for 1 minute until fragrant.
- Step 3: Add 3 cups frozen corn kernels, 2 cups drained and rinsed cooked black beans, 1 large peeled and diced potato, and 4 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer for 20 minutes until potato is tender.
- Step 4: Using an immersion blender, partially blend the chowder to thicken while leaving some texture, or transfer half the soup to a blender and pulse a few times before returning to pot.
- Step 5: Stir in 1 cup half-and-half, 1 1/2 tsp salt, and 1/2 tsp black pepper. Heat gently for 5 more minutes until warm and creamy.
- Step 6: Serve topped with 2 tbsp chopped fresh cilantro and lime wedges on the side for squeezing.
Frequently asked questions
How long does Willow Creek Sweet Corn and Black Bean 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 Willow Creek Sweet 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 Willow Creek Sweet 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 Willow Creek Sweet Corn and Black Bean 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 Willow Creek Sweet 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.
