This black bean corn chowder recipe is cozy, hearty, and ideal for chilly days. Made with bacon, black beans, corn, potatoes, and cream, it is an easy chowder recipe with rich flavor and a satisfying texture. It is also a delicious way to use leftover corn or extra corn kernels.
Black beans have always been one of my favorite ingredients to cook with. They are simple, affordable, filling, and easy to use in everything from soups to side dishes. In this black bean corn chowder, they add body, earthy flavor, and a hearty texture that makes the soup feel like a complete meal.
This recipe brings together the smoky richness of bacon, the natural sweetness of corn, tender potatoes, and a creamy broth. It is the kind of soup that tastes comforting without being complicated. Once the vegetables are chopped and the ingredients are ready, the chowder comes together in one large soup pot or Dutch oven.
If you enjoy easy soup recipes with bacon, this black bean corn chowder is a great one to add to your rotation. It is warm, filling, and flavorful, making it a wonderful option for lunch, dinner, or meal prep during colder months.
Black Bean Corn Chowder
This black bean corn chowder is a creamy, savory soup that balances smoky, sweet, spicy, and hearty flavors in every spoonful. The bacon gives the chowder a deep, smoky base, while the corn adds sweetness and color. Black beans make the soup more filling, and potatoes help create that classic chowder texture.
You can make this recipe with frozen corn when fresh corn is not in season. If you are preparing it in late summer, fresh corn kernels are a great choice. Leftover grilled corn also works well and can bring an extra layer of flavor to the chowder.
The recipe is straightforward and does not require special techniques. Cook the bacon first, soften the onion, add the broth and vegetables, then finish everything with cream and seasoning. The result is a comforting black bean corn chowder that tastes rich and homemade.
Looking for more soup ideas? Try serving this chowder with bread, a simple salad, or your favorite cold-weather side dish.
Black Bean Chowder Ingredients
This easy black bean corn chowder uses simple ingredients that work together to create a creamy, flavorful soup. Each ingredient has a purpose, from building the smoky base to adding texture and warmth.
Diced Bacon: Bacon adds smoky flavor and richness. Cooking it first allows the fat to render, creating a flavorful base for the onion and the rest of the chowder.
Diced Yellow Onion: Yellow onion brings sweetness and aroma. When cooked with the bacon, it softens and helps build depth in the broth.
Chicken Broth: Chicken broth forms the savory liquid base of the chowder. It helps carry the flavors of the bacon, vegetables, beans, and spices.
Diced Potato: Potatoes make the chowder more filling and help give it a hearty texture. They absorb the surrounding flavors as they cook.
Black Beans: Black beans add protein, body, and an earthy flavor. They also help make the chowder satisfying enough to serve as a main dish.
Corn Kernels: Corn brings natural sweetness, color, and a pleasant texture. Fresh, frozen, or leftover cooked corn can be used.
Diced Red Bell Pepper: Red bell pepper adds color, mild sweetness, and a little crunch before it softens into the chowder.
Crushed Red Pepper Flakes: Crushed red pepper adds gentle heat. It balances the creaminess of the chowder without overpowering the other ingredients.
Heavy Cream: Heavy cream gives the chowder its smooth, velvety finish and makes the broth richer.
Scroll down for the full black bean corn chowder recipe.
How to Make Black Bean Corn Chowder
Making black bean corn chowder is simple when you build the flavor in layers. Start with the bacon, then add the onion, broth, vegetables, beans, and cream. Stirring as the soup cooks helps the ingredients combine and gives the chowder a consistent texture.
Cook the Bacon
Place the diced bacon in a large soup pot or Dutch oven over medium heat. Cook it for about 10 minutes, stirring occasionally. The bacon should release its fat and begin to turn crispy. This step is important because it gives the chowder its smoky, savory foundation.
Add the Onion
Add the diced yellow onion to the pot with the bacon. Continue cooking until the onion becomes translucent and the bacon is crispy. The onion softens in the bacon drippings, adding sweetness and aroma to the chowder.
Broth and Key Ingredients
Add the chicken broth, diced potatoes, black beans, corn kernels, and diced red bell pepper. Increase the heat to medium-high and cook for about 10 minutes, stirring occasionally. This gives the potatoes time to soften and allows the flavors to begin blending together.
Heat Reduction and Spice
Reduce the heat to medium and add the crushed red pepper flakes. Stir well so the spice is evenly distributed throughout the chowder. The crushed red pepper adds warmth and a small kick that complements the creamy broth.
Add the Heavy Cream
Pour in the heavy cream and continue cooking for about 10 minutes, or until the chowder is hot and ready to serve. The cream gives the soup its smooth finish and helps bring the flavors together.
Seasoning and Final Touch
Taste the chowder and season it with salt and pepper as needed. The amount of seasoning can vary depending on the saltiness of the bacon and chicken broth, so it is best to adjust at the end.
For a complete meal, serve this black bean corn chowder with crusty bread, cornbread, or a light green salad. It is creamy, filling, and flavorful enough to stand on its own.
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Black Bean Corn Chowder
Ingredients
- 3 cups chicken broth
- 2 cups diced potato
- 2 cups black beans drained and rinsed
- 1 cup corn kernels
- ¾ cup diced bacon
- ½ cup diced yellow onion
- ½ cup diced red bell pepper
- ½ cup heavy cream
- 1 teaspoon crushed red pepper flakes
- salt and pepper to taste
Instructions
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In a large soup pot or Dutch oven, cook the diced bacon over medium heat for 10 minutes, stirring occasionally.
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Add the diced onion and cook until the onion is translucent and the bacon is crispy.
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Add the chicken broth, diced potatoes, black beans, corn kernels, and diced red bell pepper. Cook for 10 minutes over medium-high heat, stirring occasionally.
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Reduce the heat to medium and stir in the crushed red pepper flakes. Add the heavy cream and cook for 10 minutes, or until the chowder is hot and ready to eat.
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Season with salt and pepper to taste before serving.
Nutrition
| Carbohydrates: 33g
| Protein: 12g
| Fat: 20g
| Fiber: 8g