Black Bean Corn Chowder

This black bean corn chowder recipe is a great way to use up leftover corn cobs. If you’re looking for an easy chowder recipe with bacon, this is the one!

Course Soups

Cuisine American

Prep Time 5

Cook Time 35

Total Time 40

Servings

Calories 355kcal

Author Jenny Bullistron

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

US Customary - Metric

Instructions

In a large soup pot or dutch oven, cook the bacon over medium heat for 10 minutes, stirring occasionally.
Then add the onion and cook until the onions are translucent and the bacon is crispy.
Add the chicken broth, potatoes, black beans, corn and diced red pepper. Cook for 10 minutes over medium high heat. Stir.
Reduce heat to medium and add the crushed red pepper. Then add the heavy cream. Cook for 10 minutes, or until the chowder is back to eating temperature.
Season to taste with salt and pepper.

Nutrition