Best 3 Black Bean Corn Chowder Recipes

Indulge in a hearty and flavorful culinary journey with our black bean corn chowder, a delectable soup that combines the best of both worlds. This vegetarian delight is not only a feast for the taste buds but also a nutritious and satisfying meal. Packed with the goodness of black beans, corn, and a medley of aromatic spices, this chowder is sure to warm your soul on a chilly day. Accompany your chowder experience with our selection of complementary recipes, including a refreshing corn and avocado salad for a light and tangy side dish. For a satisfying main course, try our flavorful black bean tacos, filled with savory black beans, crisp veggies, and a zesty salsa. And to end your meal on a sweet note, whip up a batch of our delectable chocolate chip cookies, featuring gooey chocolate chips and a soft, chewy texture. Get ready to embark on a culinary adventure that will tantalize your taste buds and leave you feeling satisfied and nourished.

Here are our top 3 tried and tested recipes!

BLACK BEAN CORN CHOWDER

Black Bean Corn Chowder image

Shelly Platten of Amherst, Wisconsin shares this thick Southwestern-style chowder that's seasoned with salsa, lime juice and cumin. "I first made this for a special lunch with my daughter," Shelly writes. "We like it with gourmet-style tortilla chips."

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

1/2 cup half-and-half cream
1 can (15 ounces) black beans, rinsed and drained, divided
1/2 cup chopped onion
1 teaspoon olive oil
2 garlic cloves, minced
1/2 cup salsa
1/3 cup fresh or frozen corn
1 tablespoon lime juice
3/4 teaspoon ground cumin
1/2 medium ripe avocado, peeled and chopped
Sour cream and shredded cheddar cheese, optional

Steps:

In a blender, combine cream and 3/4 cup black beans; cover and process until smooth. Set aside. , In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the salsa, corn, lime juice, cumin and remaining beans. , Reduce heat; stir in cream mixture. Cook, uncovered, for 2-3 minutes or until heated through. Stir in avocado. Serve with sour cream and cheese if desired.

Nutrition Facts : Calories 371 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 741mg sodium, Carbohydrate 52g carbohydrate (11g sugars, Fiber 12g fiber), Protein 15g protein.

SOUTHWESTERN BLACK BEAN AND CHICKEN CORN CHOWDER

Southwestern Black Bean and Chicken Corn Chowder image

A hearty stick-to-your-ribs soup that your family will enjoy. I like to use the meat from a grocery store rotisserie chicken to save time. If your kids don't like chunks of tomato in their soup (like mine) use a hand/stick blender to puree the diced tomatoes before adding.

Provided by muddydog

Categories < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 cups chicken, cooked and diced (the meat from half of a rotisserie chicken works great)
2 teaspoons minced garlic
1/2 red bell pepper, diced
1/2 medium onion, diced
1 tablespoon butter or 1 tablespoon oil
1 (1 1/4 ounce) package taco seasoning
1 1/4 lbs potatoes, peeled and diced
2 cups frozen corn
1 (14 1/2 ounce) can diced tomatoes with onion and garlic
1 (12 ounce) can evaporated milk
1/2 cup half-and-half
1 cup shredded sharp cheddar cheese
1 (15 ounce) can black beans, rinsed and drained
3 cups low sodium chicken broth
thinly sliced green onion (to garnish)

Steps:

In a stockpot, saute garlic, onion and bell pepper in butter or oil until soft.
Add diced potatoes, chicken broth and taco seasoning.
Bring to boil then reduce heat to simmer until potatoes are soft.
Use a hand potato masher to mash the potatoes and thicken soup.
Add diced tomatoes (may puree first if desired) and corn.
Add evaporated milk, half and half, shredded cheese and beans.
Cook another 2-3 min, stirring until cheese is melted.
Serve topped with diced green onion.

CHORIZO, BLACK BEAN & CORN CHOWDER

Chorizo, Black Bean & Corn Chowder image

This is a lovely chowder with great flavors, and it's quick and easy to make. It's a great way to stretch a small amount of flavourful meat a long way. I used turkey sausage, and it was terrific. Recipe courtesy of my latest favorite cookbook Spilling the Beans.

Provided by AmyZoe

Categories Chowders

Time 47m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

canola oil or olive oil
1 onion, chopped
1 carrot, peeled and chopped
1 stalk celery, chopped
1 -2 link Italian sausage or 1/4 lb ground turkey
2 -3 green onions, chopped
2 -3 garlic cloves, crushed
1/2 teaspoon ground cumin
1 -2 cup corn (fresh, scraped off the cob, frozen, or canned)
1 cup black beans (cooked or 1/2 of a 19 oz can)
1 yukon gold potatoes (or a handful of baby new potatoes halved) or 1 red potatoes (or a handful of baby new potatoes halved)
4 cups chicken stock
1 cup half-and-half or 14 ounces coconut milk

Steps:

In a large saucepan set over medium-high heat, heat a drizzle of oil and saute the onion, carrot, and celery for about 5 minutes, until soft.
Add the chorizo sausage, squeezed out of it's casing, breaking it up with a spoon, until the meat is no longer pink.
Stir in the green onions, garlic, and cumin and cook for another minute or two.
Add the corn, beans, potato, and stock and bring to a simmer.
Reduce the heat, cover, and cook for about 20 minutes, until the potatoes are tender.
Simmer for a bit longer (uncovered) if you'd like to thicken up a bit, then stir in the cream or coconut milk and heat through.
Serve immediately.

Tips:

Use fresh vegetables: Fresh vegetables, such as corn and black beans, will give your chowder the best flavor. If you can't find fresh vegetables, frozen vegetables are a good substitute.
Don't overcook the vegetables: Overcooked vegetables will lose their flavor and texture. Cook them just until they are tender.
Use a good quality broth: The broth is the base of your chowder, so it's important to use a good quality broth. You can use chicken broth, vegetable broth, or a combination of the two.
Season the chowder to taste: Add salt, pepper, and other spices to taste. You may also want to add a bit of cayenne pepper for a little heat.
Serve the chowder hot: Chowder is best served hot, so make sure to reheat it if you have leftovers.

Conclusion:

Black bean corn chowder is a delicious, hearty, and easy-to-make soup that's perfect for a cold day. It's also a great way to use up leftover corn and black beans. So next time you're looking for a quick and easy meal, give this chowder a try. You won't be disappointed!